Apple and blueberry strudel

Serves 8, takes 50 minutes

Great hot or cold; serve with custard or ice cream or yogurt, or equally delicious on its own.

1. Preheat the grill to hot. Spread the breadcrumbs onto a baking tray and cook under the grill for 1-2 minutes until lightly toasted. Put into a bowl and mix with the sugar and spices. Preheat the oven to gas mark 5/190˚C/fan 180˚C.
2. Peel the apples then core and cut into small cubes. Toss with the lemon juice in a bowl and then mix with the blueberries and breadcrumbs until combined.
3. Put 1 sheet of pastry onto a clean work surface and brush with a little butter. Lay another sheet of pastry next to it, slightly overlapping one edge to make a large rectangle. Brush with more butter and repeat this method twice more, layering the sheets. Then repeat this method again using the remaining pastry so you have 2 large rectangles.
4. Take one rectangle and put onto a baking sheet. Pile the apple mixture along the length and down the centre of the pastry. Brush the pastry around the filling with more butter and fold up the pastry ends and sides over the top of the fruit tightly, to make a sausage shape.
5. Brush the pastry again with butter and then lay the remaining rectangle over the top of the strudel. Fold the pastry over the ends and sides of the strudel, tucking it under the roll to completely cover the filling.
6. Brush once more with butter then score the top with a knife and bake in the oven for 30 minutes until golden and cooked through. Remove the strudel from the oven, dust with icing sugar and then serve.

Recipe: Janette Marshall