Blueberry apple pudding

Ingredients 280 g (500 ml) cake flour 125 ml cornflour 15 ml baking powder 2 ml salt 150 g Clover Springbok Butter 200 g (250 ml) sugar 2 eggs Zest of ½ lemon 125 ml Clover Full Cream Milk 1 x 410 g can of pie apples 250 ml blueberries Cinnamon sugar to sprinkle Sauce: 125 ml Clover Condensed Milk 250 ml Clover Cream 3 cinnamon sticks 5 ml vanilla essence

Method Sift dry ingredients together.

Beat butter, sugar, eggs and zest until light and creamy.

Add dry ingredients, alternating with milk, to butter mixture.

Place in 28 x 19cm ovenproof dish and press in apple and blueberries.

Sprinkle with cinnamon sugar and bake in preheated 180°C oven for 30 - 45 minutes, until golden brown and done.

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