Recipe for Dinner
Prepare as for Pineapple Loaf but substitute 227 g/8 oz/1/2 small can peach halves, drained and roughly chopped, for the pineapple and add 10 ml/2 tsp lemon juice.
450 g/1 lb cooking (tart) apples, chopped 15 ml/1 tbsp sugar 45 ml/3 tbsp water 175 g/6 oz/1/2 blackberries 100 g/4 oz/1/2 cup plain (all-purpose) flour Pinch of salt
50 g/2 oz/1/2 cup butter or margarine 50 g/2 oz/1/2 cup light brown sugar
2.5 ml/1/2 tsp ground cinnamon 50 g/2 oz/1/2 cup chopped mixed nuts Egg Custard Sauce For your beauty
Put-the apples into a saucepan with the sugar and water. Heat gently, stirring occasionally, until the apples have gone pulpy. Remove from the heat and stir in the blackberries. Pour into an ovenproof dish. Mix the flour and salt then rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the sugar, cinnamon and nuts. Sprinkle over the fruit. Bake in a preheated oven at 190Â°C/ 375Â°F/gas mark 5 for 25 minutes or until crisp and golden on top. Serve with Egg Custard Sauce.