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Theodora’s Black Amber | DonalSkehan.com, A retro dessert well worth trying.

desserts-baking

Theodora’s Black Amber

April 14

This is a very good way to serve blackberries as the top of the dessert is both soft and crisp.

Serves 4
45 mins

Method

1. Cook the blackberries, water and enough sugar to sweeten, then put the fruit and some, but not all, of the juice into a buttered pie dish.
2. Beat the egg yolk with the milk, cut the sponge cakes in half and soak in the egg and milk mixture.
3. When the sponge cakes have absorbed the egg and milk, lay them over the blackberries to cover.
4. Preheat the oven to 180°C/350°F/Gas Mark 4 and cook for about 20 minutes or until the top is golden brown.
5. Meanwhile, whip up the egg white, add the castor sugar, take out the amber (the fruit and sponges) from the oven, and spread the egg mixture over the top.
6. 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.
TOP TIP
You can also make a variation on this recipe with the addition of blackberry and apple.

Ingredients

US
METRIC

450g blackberries

a little water

75g and 50g castor sugar

1 egg yolk

4 tablespoons milk

3–4 sponge cakes or double sponge fingers

1 egg white

You'll Need

Pie dish

Mixing bowl

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