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Ingredients:
Pastry:
* 200g self raising flour
* 6 digestive biscuits, crushed
* 50g ground almonds
* 120g softened butter
* 2 tablespoons soft brown sugar
* 2 small eggs

Topping:
* 3-4 apples, cores, not peeled and sliced thinly into half moons
* A handful or so blackberries 3 tablespoons caster sugar

For the rum custard you can either make your own from scratch with your favourite recipe or cheat like I did and use:
* 1 packet custard powder
* 1 teaspoon vanilla bean paste
* golden rum to taste

Method:
1: Heat oven to 170C. Combine the flour, digestives and almonds in a mixing bowl, add the butter then use your fingers to mix so it resembles chunky breadcrumbs.

2: Mix in the sugar then whisk the eggs and use a fork to mix into a thick paste/dough.

3: Spread onto a buttered tin (a brownie tin or a flan tin is ideal) and push down with your hands.

4: Arrange the apple slices on top, pushing the thin edge into the pastry slightly.

5: Sprinkle with half the caster sugar then scatter the blackberries over the top and sprinkle the remaining sugar.

6: Bake for around 35 minutes but check after 25mins to see if the top is burning, if so simply cover thew top gently with tin foil for the remaining time.

7: Mix up your custard according to the instructions, add the vanilla and rum then once the cake is ready you can leave it to cool for around 15 minutes then slice and serve with the custard.

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