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How to make blackberry pudding

One of the joys of autumn is to go ‘brambling’ in the country, and this blackberry pudding with crème de mûre and sticky toffee sauce is a great way to enjoy the harvest.

Blackberry pud. © Sanjida O'Connell

Blackberries start to ripen in August and can continue fruiting until October. Pick them when they’re almost ready to burst and oozing burnt-purple juice. They are rich in vitamins and, weight for weight, contain as much fibre as wholemeal bread.

Crème de mûre is used in this recipe, a blackberry liqueur made from blackberries, red wine, sugar, and vodka or gin. BBC Good Food has a recipe for making it from scratch.

Learn more about identifying wild fruits, with foraging recipe ideas.

Blackberries. © Sanjida O'Connell
Blackberries. © Sanjida O’Connell
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Ingredients

For the blackberry sauce

  • Sugar 2tbsp
  • Water 2tbsp
  • Crème du mûre 2tbsp
  • Blackberries 450g

For the sponge pudding

  • Soya milk 250ml
  • Vegetable oil 4tsbp
  • Vanilla essence 1tsp
  • Crème du mûre 2tsbp
  • Wholemeal flour 250g
  • Raw cane sugar 100g
  • Baking powder 3tsp
  • Salt 1/2tsp

For the sticky toffee sauce

  • Brown sugar 50g
  • Margarine 30g
  • Honey 25g
  • Crème du mûre 2 tbsp
  • Cream 50ml

To serve

  • Ice cream 1 or 2 scoops

Method

  • Step 1

    For the blackberry sauce, heat 2tbsp sugar and 2tbsp water in a pan until the sugar has dissolved and the mixture is bubbling. Add 2tbsp crème de mûre and simmer until reduced by half. Stir in 450g of fruit, coating it with the syrup. Pour into a greased ovenproof dish.

    Making the blackberry sauce. © Sanjida O'Connell
    Making the blackberry sauce. © Sanjida O’Connell
  • Step 2

    For the sponge topping, put 250ml soya milk, 4tbsp vegetable oil, 1tsp vanilla essence and 2tbsp crème de mur in a bowl. Add 250g wholemeal flour, 100g raw cane sugar, 3tsp baking powder, 1⁄2tsp salt and mix. Pour over the sauce. Bake at 200°C for 25 minutes.

    Making the sponge topping. © Sanjida O'Connell
    Making the sponge topping. © Sanjida O’Connell
  • Step 3

    For the sticky toffee sauce, heat 50g brown sugar, 30g margarine and 25g honey until the sugar dissolves. Take off the heat and add 2tbsp crème de mûre and 50ml cream. Invert the cake and serve drizzled with the sauce and a scoop or two of ice cream.

    Blackberry pud. © Sanjida O'Connell
    Blackberry pudding. © Sanjida O’Connell

Recipe was adapted from one created by Rachel Demuths of Demuths vegetarian restaurant.

This recipe originally appeared in BBC Wildlife Magazine. Look inside the current issue and find out how to subscribe.

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