Blackberry and Apple Sponge

Preparation info

  • Serves

    4 to 6

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 2 pounds apples
    • ½ pound blackberries, hulled and washed
    • 4 tablespoons castor sugar
    • cream or custard sauce


    Peel, core and slice the apples into a pie dish, and add hulled and washed blackberries and sugar. Make sponge by creaming butter and sugar, and adding eggs, flour and cornflour. Spread mixture over the fruit. Bake in a moderate oven (375°F-M4) for 30 to 40 minutes. Sprinkle with a little castor sugar, and serve hot with cream or Custard Sauce.