We’ve been making all sorts of puddings for various festive
shindigs this past week, so I’ve got a little back-log of recipes. This is one
my mum made and it’s really easy and quick to throw together.
It’s best served hot, and I think with custard, although we
also had baileys cream and ice-cream for the dairy crazy guests.
Ingredients
500g blackberries
50g caster sugar
1tbsp lemon juice
1 egg
50g light muscovado sugar
50g butter, melted
4tbsps milk
125g self-raising flour
1tsp ground cinnamon
Preheat the oven to 180⁰C. Find a half pint casserole dish
type thingy and lightly butter it.
Mix the berries, caster sugar and lemon juice in the dish.
In a separate bowl beat the egg and sugar together.
Then stir in the melted butter (we did it in the microwave)
and milk.
Sift the flour and cinnamon into the bowl and careful fold
into a batter.
Pour evenly over the berries and bake for 25-30 minutes or
until the cake feels firm. This can take up to an hour because of all the extra
liquid from the blackberries, so it’s a bit of a trial and error.
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