Peel, core and thinly slice the apples, and wash the blackberries.
Boil the fruit rapidly in the water for 10 minutes, until very soft. Some people use arrowroot or another thickener at this stage, but the bread in this recipe usually absorbs the moisture and sets as a pudding without.
Strain the mixture and keep the juice to one side. Rub the fruit through a metal strainer, then add half the juice and add sugar to suit taste.
Cut off the crusts from the thinly sliced bread. Cover the bottom of a bowl with a layer of the bread and spoon in enough of the purée to cover.
Continue adding layers of bread and purée. The bread
should be well soaked with the purée. Lay a small plate on top with a weight on top (you can use a bag of sugar). Leave overnight in the fridge. The pudding can be turned out onto a plate for serving.
The remaining juice can be reduced to make a sauce, or you can add arrowroot or another thickener if required. You can serve the pudding with the sauce, or add cream, ice-cream or custard.
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