Blackberry batter pudding
Instructions:
- 350g/12oz blackberries
- 250g/9oz granulated sugar
- 3 tablespoons plain flour
- grated zest of 1 lemon
- 1â„4 teaspoon ground nutmeg
- For the topping
- 225g/8oz plain flour
- 225g/8oz granulated sugar
- 1 tablespoon baking powder
- pinch of salt
- 250ml/9fl oz milk
- 75g/3oz butter, melted
- Preheat the oven to 180°C/350°F/Gas mark 4.
- In a large mixing bowl, combine the blackberries with 225g/8oz sugar.
- Add the flour and lemon zest. Using a large spoon, stir gently to blend. Transfer to a 2-litre/31â„2pt baking dish.
- To make the topping, sift the flour, sugar, baking powder and salt into a large bowl. Set aside. In a jug, combine the milk and butter. Gradually stir the milk mixture into the dry ingredients, and keep stirring until the batter is just smooth. Spoon the batter over the berries.
- Mix the remaining sugar with the nutmeg, then sprinkle the mixture over the pudding. Bake in the oven for about 50 minutes until the topping is set. Serve hot.
- serves 8