A simple and rather satisfying dessert particularly if you have a glut of blackberries.
Serves 4
50 mins
Method
1. Cook the blackberries, water and 50g caster sugar, then put the fruit and some, but not all, of the juice into a buttered pie dish. Beat the egg yolk with the milk, cut the sponge cakes in half and soak in the egg and milk mixture.
2. When the sponge cakes have absorbed the egg and milk, lay them over the blackberries to cover. Preheat the oven to 180°C/350°F/gas mark 4 and cook for about 20 minutes or until the top is golden brown. Meanwhile, whip up the egg white, add the remaining 75g caster sugar, take out the amber (the fruit and sponges) from the oven, and spread the egg mixture over the top.
3. Turn the oven down to 140°C/275°F/Gas Mark 1 and put back in oven, leaving for about 15 minutes or until the top is amber-brown. Serve hot with cream. You can also make a variation on this recipe with the addition of blackberry and apple.
Serves 4 
50 mins