Baked blackberry and stem ginger pudding

Baked blackberry and stem ginger pudding

By
From
A Year In My Kitchen
Serves
4

I generally prefer clean, light, fresh fruit-based desserts that don’t sit heavily at the end of a meal. But as the weather turns cooler and the days become shorter, there is something undeniably comforting about this warm, sweet pudding and the slightly spicy aroma that emerges when you plunge your spoon in. Pair it with a beautiful, thick unpasteurised cream and you have a really lovely autumn dessert.

Ingredients

Quantity Ingredient
100g unsalted butter, softened, plus extra to grease
100g caster sugar
2 organic free-range eggs
100g self-raising flour
2 lemons, finely grated zest
4 knobs preserved stem ginger in syrup, drained and very finely chopped
a little pinch salt
4 tablespoons golden syrup
12 plump blackberries
thick jersey cream, to serve

Method

  1. Preheat the oven to 180°C. Butter 4 dariole moulds or small individual pudding basins and set aside. Cream the softened butter and sugar together until pale and smooth. Add the eggs, one at a time, beating well after each addition. Sift in the flour from a good height and fold in gently. Finally, add the lemon zest, stem ginger and a restrained pinch of salt. Fold in until evenly mixed.
  2. Put 1 tbsp golden syrup and 3 blackberries into each pudding mould and spoon the sponge mixture on top. Cover each mould loosely with a piece of buttered foil and stand the moulds on a baking tray. Bake for 30 minutes until well risen and cooked through. To test, stick a skewer into the centre; it should come out clean.
  3. Run a knife around each pudding and turn out on to a warm plate. Serve with a jug of rich, yellowy cream.
Tags:
seasonal
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