Main Course
Self-Saucing Lemon & Blackberry Pudding
A light and tangy self-saucing lemon and blackberry pudding, baked until golden with a fluffy sponge on top and a zesty, creamy sauce beneath. Perfect served warm with cream.
Chef’s tip: Don’t overbake, start checking at 33 mins. Adding the lemon juice last stops the mix from curdling.
Ingredients
- 225 g blackberries
- 1 tsp plain flour (for dusting fruit)
- 75 g soft salted butter plus extra to grease
- 175 g caster sugar
- 2 lemon zest
- 3 medium eggs separated
- 40 g plain flour (sieved)
- 40 g ground almonds
- Pinch of salt
- 125 ml whole milk
- 120 g lemon curd
- 2 lemon Juice about 60ml
Method
- Heat oven to 180°C / 160°C fan. Butter a 20cm baking dish. Toss blackberries in 1 tsp flour, spread in a dish.
- Cream butter, sugar, and lemon zest until sandy. Beat in yolks one at a time. Mix in flour, almonds, and salt.
- Beat in milk, then lemon curd, then last add lemon juice and mix until smooth.
- Whisk whites to soft floppy peaks. Fold 1/3 into batter to loosen, then gently fold in the rest.
- Pour over fruit.
- Place the dish in a roasting tin, pour in boiling water to halfway up the sides.
- Bake 35–40 mins until top is set and springy, sauce bubbling underneath.
- Dust with icing sugar. Serve straight away with cream.
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