Self Saucing Blackberry & Lemon Pudding

Method

1. Heat the oven to 180°C/160°C fan/350°F/Gas Mark 4.
2. In a large bowl, whisk the butter with the caster sugar - it will sort of look like breadcrumbs - then gradually beat in the egg yolks one at a time.
3. Add the lemon juice to a measuring jug, and pour in enough of the apple juice to bring the total quantity of liquid to 100ml. Pour this into the large bowl and beat in with the lemon zest, flour and milk.
4. In another bowl, whisk the egg whites until they form soft peaks but are not stiff and fold these into the batter.
5. Scatter the blackberries into a 1 litre ovenproof dish and stand it in a deep roasting tin. Pour the batter over the top of the blackberries then pour just boiled water around the sides of the dish into the roasting tin so it comes halfway up the side. Transfer to the oven and bake for 30-35 minutes until the sponge is set. Allow it to stand for a few minutes then dust with icing sugar and serve.

• Desserts & Baking
• blackberry
• autumn baking
• Pudding

Ingredients

• US
• METRIC

You'll Need