A delicious dessert to make when blackberries are in abundance!If blackberries are unavailable, use other fruits such as currants or gooseberries.
- 450 g/1 lb blackberries
- 75 g/2³/4 oz/¹/3 cup caster (superfine) sugar
- 1 egg
- 75 g/2³/4 oz/¹/3 cup butter, melted
- 8 tbsp milk
- 125 g/4 ¹/2 oz self-raising flour
Lightly Grease a large 850 ml/1¹/2 pint /3¹/2 cup ovenproof dish.
In a large mixing bowl,gently mix together the blackberries and caster (superfine) sugar until well combined.
Transfer the blackberry and sugar mixture to the prepared ovenproof dish.
Beat the egg and soft brown sugared in a separate mixing bowl. Stir in the melted butter and milk.
Sieve (strain) the flour into the egg and butter mixture and fold together lightly to form a smooth batter.
Carefully spread the batter over the blackberry and sugar mixture in the ovenproof dish.
Bake the pudding in a preheated oven, 180°C/350°F/Gas Mark 4, for about 25-30 minutes until the topping is firm and golden.
Sprinkle the pudding with a little sugar and serve hot.
Variation:You can add 2 tablespoons of cocoa powder to the batter in step 5, if you prefer a chocolate flavour.
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