A wonderful flavour combination and a perfect recipe for when the English hedgerows are bursting with shiny plump blackberries as these little blackberry and orange light sponge puddings taste even better when you pick your own!
Blackberry and Orange Light Sponge PuddingsPreparation time 25 mins plus 15 mins standing before serving Baking time 1 hour Makes 6 Ingredients:
- 150g self raising flower
- 110g butter softened
- 110g caster sugar plus 1 tbsp for
- the blackberries
- 1 level tsp baking powder
- A pinch of salt
- 150g Blackberries
- Zest and juice of 1 medium orange
- 2 large eggs
- Butter 6 x 175ml aluminium pudding basins. In a small bowl gently mix the blackberries with 1 tbsp of sugar, half of the orange zest and half of the orange juice. Set to one side.
- Into a large bowl, sift the flour, salt and baking powder. Add the softened butter, caster sugar and eggs and whisk with preferably an electric hand whisk for about 2 mins until you have a soft, smooth and creamy batter. Add the remaining orange zest and juice and combine.
- Next, divide the blackberries sugar and orange between the pudding basins. Spoon the pudding batter over the top, smoothing the top with the back of a spoon and leaving a 1cm space from the top of the basin to allow the puddings to rise. Place a square of foil with a central pleat over each basin and fold in the edges of the foil all the way round.
- Place three of the puddings into a steamer over a pan of boiling water, add a layer of crumpled foil and layer the other three puddings on top.
- Cover with a well fitting lid and steam for 1 hour, regularly checking to see if the water needs topping up. Once cooked, let the puddings stand for 15 mins before turning them out onto warm serving plates. Serve with pouring cream.
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