Our blackberry bush in the garden has fruit aplenty, just like a lot of gardens in the UK  because of the weather this year.  They have ripen into succulent and plump sweetness.

I thought I would bake a cake incorporating these very juicy blackberries;  I shall make a blackberry pudding 🙂

Blackberry Pudding Desert

 

Ingredients:

3 big handfuls of ripe blackberries

8 oz self-raising flour

8 oz margarine or soften butter

8oz caster sugar

3 oz granulated brown sugar

2 eggs, beaten

Procedure:

Put the blackberries in a pan then add 3oz of granulated sugar and stir occasionally while heating on the cooker for two minutes.

Transfer this to a deep bottom ceramic baking dish, then set aside and let it cool.

In a mixing bowl, beat the margarine/butter and caster sugar together.

Slowly add a bit of the beaten eggs and some of the flour.  Stir.  Add some more of the egg and the flour, again stir thoroughly.  Keep adding the rest of the eggs and flour until everything has been mixed well. Adding all the eggs at once will curdle the butter and sugar mixture.

Once mixture is  properly incorporated, pour it over the cooled blackberries.  Make sure that the flour mixture covers the entire top of the blackberries.

Now, preheat the oven to gas mark 180.

Put the blackberry mixture in the middle shelf of the oven and cook for 30 minutes or until the sponge cake is cooked.  You can check by inserting a dry knife into the middle of the cake.  If the knife comes up clean then it is cooked.

Enjoy it hot with a good dollop of double cream or warm custard.