How to make blackberry pudding

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.

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.

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.