Blueberry and Apple Upside Down Pudding

Such a simple but delicious summer pudding. Perfect for a family gathering or to finish a delicious meal. I made the only apple version last summer and this year I’ve added tasty organic blueberries. Our Irish eating apples are crisp and delicious and are great to bake with too.

We’re looking forward to all the seasonal Irish summer fruit. We like to keep it simple and effortless to make the most of its natural goodness and flavour.

We hope you SAVE this and give it a try.

Lou x


  • 3 Irish apples
  • 1 punnet (125g) blueberries (use some for the filling and some to serve)
  • 45g white sugar
  • 1 tsp ground cinnamon
  • 1 pack of ready rolled puff pastry – 375g
  • To serve:
  • toasted almonds
  • 250ml fresh cream – whipped
  • fresh blueberries


Step1: Preheat the oven 180ºc. Line a large baking tray with parchment paper – you may need two baking trays.

Step 2: Peel the 3 apples in half and scoop out the core, fill the hole with blueberries.

Step 3: Mix the sugar and the cinnamon in a bowl.

Step 4: Divide the pastry into 6 equal squares.

Step 5: Spoon the cinnamon sugar onto the tray, you want 6 mounds of sugar. Carefully place the apple, with the blueberries, flat side down on each of the sugar mounds. Put the pastry over each apple half and use your hands to cup the pastry around the apple half.

Step 6: Place in the oven and bake for 35 minutes. Let the pastries cool for 15 minutes, use a wide spatula to slide under the caramelised apple and lift it off carefully. Serve warm with toasted almonds, fresh whipped cream and fresh blueberries.