Blend some of the apple and berries together
Let the pudding cool and serve some crumbled scone topping and a spoon of cooked apple
1kg cooking apple, such as Granny Smith or Bramley
350g frozen cranberries or mixed summer berries
Zest and juice of 2 oranges
¼ tsp Chinese five spice powder
3 whole star anise
220g self-raising flour
Good pinch of salt
55g caster sugar
55g butter, chilled
100g dried cranberries, roughly chopped
1 large egg beaten with 1 tbsp water, for egg wash
The scones in this dish soak up the delicious fruit juices and your baby will love the autumn fruit flavours
1. Peel, core and thickly slice the apples. Place in a large saucepan with the cranberries, orange zest and juice, Chinese five spice and star anise over a medium heat and very gently poach for approximately 15 minutes until tender. Remove from the heat and set aside to cool. Discard the star anise before using. This filling can be made a day in advance and kept in the refrigerator overnight.
2. To make the scone topping, place the flour, salt and sugar into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the dried cranberries and toss through, then add the milk and mix with a wooden spoon or blunt knife to achieve a soft, sticky dough.
3. Tip out the dough onto a lightly flavoured surface and roll out to 2cm thick. Using a 5cm-round cookie cutter, cut out circles of dough and set aside.
4. Spoon the fruit filling into a 25cm shallow round, ovenproof baking dish and arrange the scone circles on top around the edge of the dish, slightly overlapping each other but leaving an open circular gap in the middle. Brush the circles with egg wash.
5. Bake in a preheated 220oC/gas mark 7 oven for 20-25 minutes or until the scone circles are golden-brown in colour.
6. Remove from the oven and allow to cool for 10 minutes on a cooling rack before serving.
This recipe is taken from Pie by Dean Brettschneider (£25, Jacqui Small Publishing)