SERVES 8
PREPARATION 25 MINS
COOKING 1 HR 15 MINS
125g (4oz) butter, softened at room temperature
125g (4oz) caster sugar
1tsp vanilla extract
Grated rind of ½ lemon
4 eggs
250g (8oz) self-raising flour
3-4tbsp milk
6tbsp blackberry jam
175g (6oz) blackberries
1. Heat the oven to 180ºC (gas mark 6). Beat the butter, sugar, vanilla extract and lemon rind together until pale and fluffy. Add the eggs, one at a time, beating well after each one.
2. Sift in the flour and gently fold it in using a large metal spoon. Stir in 2 tablespoons of milk. Add a little extra, if needed - the mixture should be soft enough to fall off a spoon.
3. Lightly grease a 1¼-litre pudding basin with a little butter. Cover the base of the basin with half the jam and half the berries. Spoon in the batter. Cover the top with pleated foil and seal tightly with string. Place the pudding in a deep baking tray and add enough boiling water to come one third of the way up the side of the basin. Cook in the centre of the oven for 1 hour 5 minutes to 1 hour 15 minutes, or until the mixture has risen and is firm to the touch.
4. While the pudding is steaming, make a sauce by simmering the remaining berries and jam in a small saucepan for 3-4 minutes, or until its syrupy.
5. When cooked, turn out the pudding and pour over the sauce.
TIP
You can use this recipe for many different-flavoured puddings. Try other kinds of berries. You can also just use jam like apricot jam or marmalade - without the need to use fruit.