. This is also a light and summery dessert.
INGREDIENTS:
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
PROCEDURE:
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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