The blackberry bushes in the alleyways around our home grow blackberries in abundance, fresh and ripe and free for picking. Having been blackberry picking a few days ago, a bowl was languishing in our kitchen, in need of consuming. After eating a fair share fresh off the bushes, staining fingers mouths and clothes in the process, I wanted something different with these, so I decided to stick these into some yummy chocolatey goodness. so here it is, Blackberry and chocolate pudding!This recipe is from Super Cookery's Chocolate & Baking recipe book, which is absolutely fantastic. You can omit the cocoa powder in step 3 if you want a non-chocolatey version of this dessert. I was being lazy (and I was also a bit short of time) so I served it with Ambrosia custard, instead of making my own. After all, it tastes delicious, and shortcuts sometimes are perfectly acceptable!
BLACKBERRY & CHOCOLATE PUDDING
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| Toss blackberries and sugar gently. |
450g Blackberries
75g Caster Sugar
1 Egg
75g Soft Brown Sugar
75g Butter, melted
125g Self-raising Flour
METHOD:
- Grease an 850ml ovenproof dish
- In a large bowl, toss the blackberries and caster sugar together gently, then transfer to the ovenproof dish.
- Beat together egg and brown sugar, then stir in the melted butter and milk.
- Fold in flour and cocoa powder lightly to form a smooth batter.
- Spread batter carefully over the blackberries, then bake in a preheated oven at Gas Mark 4 (180C/350F) for 25-30 minutes until the topping is firm.
- Sprinkle with granulated sugar, or dust with icing powder and serve warm with custard, cream or plain.
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| Afternoon tea treat: Blackberry Pudding with Custard. |
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