Apple & blackberry pudding with bay custard

Grease a 1 litre pudding basin. Lay a 25cm square piece of baking parchment on top of a 25cm square piece of foil. Fold both together to form a pleat in the centre, grease the parchment lightly, then set aside. Choose a deep, lidded pan large enough to hold the pudding basin. Put a small plate, upturned, on the base of the pan.

Add the frozen fruit mix to a saucepan and cook over a medium heat, stirring regularly, until the blackberries have started to burst, creating a syrupy sauce (about 7 minutes), then spoon into the prepared pudding basin.

Put the butter and sugar in a large mixing bowl and beat with electric beaters for 3-4 minutes, until pale and fluffy. Beat in the eggs a little at a time. Fold in the flour, cinnamon and lemon zest, then stir in the milk. Spoon the batter into the pudding basin on top of the fruit and level the surface. Put the parchment-lined foil over the top, parchment-side down, and scrunch to fit. Tie the edges down with string, then put on the upturned plate in the pan. Fill the pan with boiling water to come halfway up the pudding basin, put on the lid and simmer gently over a low heat for 2 hours 30 minutes, topping up the water occasionally if needed. Remove the foil, run a knife around the edge of the sponge, then carefully turn out onto a plate. Put the custard and bay leaves in a small saucepan, gently warm for 6-8 minutes, then serve with slices of the pudding.