Friday, October 25, 2013


A sweet and delicious sponge pudding with a blackberry sauce topping to complete your day beautiful
. This is also a light and summery dessert.

225g can blackberries or blueberries
110g butter softened
3 tbsp. brown sugar
3 tbsp. corn flour
Zest and juice of 1/2 lemons
2 eggs
85g powdered sugar
110g cake flour
1 tsp. baking powder

Cooking time 45 minutes

1. Pre-heat oven to 180 degrees C to 350 degrees F.
2. Cook the blackberries in pan with the juice from the can until they are soft (approximately 3 minutes) then a tbsp. of butter and brown sugar and heat gently until dissolved.
3. Mix the corn flour with 2 tbsp. of cold water until it is smooth, and then add it to the pan.
4. Stir until the sauce thickens to the consistency of cream.
5. Stir in the lemon juice to taste; add more if the sauce is too sweet.
6. Beat the eggs and mix together with the powdered sugar, flour, lemon zest and the rest of the butter.
7. Scrape the mixture into greased dish spreading it out.
8. Pour in oven the blackberry sauce and baked for about 30 minutes until the pudding is well risen and golden.
9. Serve this with cream, custard or ice cream.

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