Blackberry and lime self-saucing pudding
Bursting with natural juices, blackberries are the perfect seasonal fruit to use when it comes to dessert time. Acidity from the lime adds a refreshing flavour and balance to this dish. Ready in just 50 minutes, this impromptu pudding is sure to be a hit.
- Preheat the oven to gas 4, 180°C, fan 160°C and grease a deep 30 x 20cm ovenproof dish.
- Put 300g blackberries, 100g sugar and 100ml cold water in a saucepan. Bring to the boil, then simmer for 5 mins until the sugar has melted and the mixture is beginning to thicken. Pour into the prepared dish; set aside to cool.
- In a large mixing bowl, beat the remaining sugar and the butter with an electric whisk for 5 mins until light and creamy. Add the zest of 3 limes and the juice and beat on high for 1 min. In a separate bowl, mix the milk, egg yolks and vanilla. In another bowl, sift together the flour and baking powder. Fold a third of the milk mix into the butter mix, followed by a third of the flour. Repeat until everything is incorporated.
- In a separate medium-sized bowl, whisk the egg whites for 1 min to form soft, foamy peaks. Gently fold into the lime batter using a metal spoon or spatula until no white streaks remain. Stir through the remaining 300g blackberries.
- Put the baking dish with the blackberry syrup into a large roasting tin and pour enough boiling water into the tin so it comes halfway up the sides of the baking dish. Pour the batter evenly into the dish over the blackberry syrup and bake for 25-30 mins until the pudding is golden with a slight wobble in the centre. Dust with icing sugar, if you like, and scatter with the remaining lime zest.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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