Bramley & blackberry tray cake

• butter↗175g g

  plus extra for greasing

• plain flour↗300g g

  plus extra for dusting

• Bramley apples↗4

  (approx 800g/1lb 12oz)

• lemon↗squeeze

  juice

• carton whipping cream↗284ml ml
• golden caster sugar↗225g g

  plus 1 tbsp for sprinkling

• eggs↗3
• blackberry↗300g g

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Grease a roasting tin (30x20cm) with butter, dust with a little flour, then set aside. Peel, core and slice the apples into rings, then toss in a little lemon juice to stop them going brown.

2. 2

   Tip the cream and butter into a saucepan, bring up to the boil, then set aside. Whisk the sugar with the eggs until they thicken and turn pale, about 3 mins. Whisk the buttery cream into the eggs, then fold in the flour until completely smooth.

3. 3

   Pour the batter into the prepared tin and arrange the apple slices over the top. Scatter over the blackberries, then sprinkle with the remaining sugar. Bake for 50 mins-1 hr until golden and beginning to pull away from the sides of the tin. Leave to cool in the tin and serve cut into squares.