Blackberry Pudding

(*) A pie dish with high sides and 26 centimeters in diameter Melt half the butter. Mix with milk and eggs.

Mix flour or semolina with sugar (1). Gradually add the egg milk while stirring. Allow to swell for twenty minutes at room temperature with the lid closed.

Peel apples to taste, then cut them in half, remove the core, cut the apple halves into slices. Mix with juice of one lemon. Pick blackberries – do not rinse if possible (*).

Preheat the oven to 190 degrees.

Butter the dish. Spread apple slices and liquid evenly in a circle. Pour the batter over it, sprinkle blackberries and almond slivers on top. Finally, evenly spread the remaining sugar and the butter in pieces over the top.

Bake the blackberry pudding in the middle of the oven for forty to fifty minutes. Serve hot or lukewarm. It goes well with fluffy whipped cream.

Variations:

Marinate apples with the juice of a lemon and three tablespoons of Calvados.

Use pears instead of apples.

(*) An important rule, which by the way applies to many berries: Wash only if absolutely necessary, then best rinse the berries only briefly and drain well!

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