Blackberry and lemon pudding

Luscious, juicy blackberries topped with a light lemon sponge from Martin Blunos. Serve drizzled with blackberry liqueur and clotted cream - wicked!
By Martin Blunos
Blackberry and lemon pudding
  • Rating:
  • Serves: 6
  • Cook Time: 15
  • Prep Time: 15 minutes
  • Effort: easy



  • 5 g unsalted butter
  • 2 tbsp blackberries, jam
  • 250 g blackberries
  • 1 tbsp scones, crumbs, stale
  • 100 g self-raising flour
  • 1 pinches salt
  • 100 g unsalted butter
  • 100 g caster sugar
  • 1 lemons, zest, finely grated
  • 2 eggs, beaten
  • 2 tbsp full-fat milk
  • 1 pinches icing sugar, to dust
  • 150 ml clotted cream, to serve


1. Grease a 1.4 litre ovenproof dish with the butter. Spread the base with the jam. Scatter the blackberries on top, then sprinkle over the scone crumbs.2. Sieve the flour and salt into a bowl. In a separate bowl, cream the butter, sugar and lemon zest together. Beat until pale and fluffy. Add the eggs a little at a time whilst still beating. Fold in the flour and milk.3. Preheat the oven to 180?C/gas 4. Cover the berries with the sponge mix. Bake for 1 hour 1 hour 15 minutes. Remove from the oven and pour over the liqueur. Dust with sieved icing sugar and serve with clotted cream.

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