Make the most of fresh, juicy blackberries with this sweet and citrussy dessert.
Put the blackberries in a pan with the sugar and lemon zest. Simmer over a low heat for 3-5 minutes until the sugar has dissolved; remove from the heat.
To make a coulis, purée a quarter of the fruit in a food processor. Strain through a sieve to remove the seeds, and then chill until needed. Reserve the remaining fruit and juice.
Prepare 4 x 200ml (7oz) dariole moulds (or ramekins), oiled and lined with clingfilm. Using a pastry cutter, cut out 4 discs of bread to fit the base of each mould. Dip each disc in the remaining juice and press into the moulds. Cut out more bread to line the sides of each mould. Soak each piece in the juice, before pressing them firmly in, making sure there are no gaps.
Strain the remaining fruit and divide between the bread-lined moulds. Cut out 4 more discs of bread to make a lid, dip in the juice and use to seal each pudding. Carefully pour over any remaining juice, then cover tightly with clingfilm. Chill for 2 hours.
Turn out the puddings and serve with the coulis and reserved blackberries.
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