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100g unsalted butter
100g Caster Sugar
100g self raising flour
Zest of two lemons
4 knobs of stem ginger (finely chopped)
a pinch of salt
4 tbsp Golden Syrup
12 fat blackberries.
Preheat oven to 180C. Butter four individual pudding basins or moulds and set aside.
Cream butter and sugar together until smooth. Add eggs (one at a time) beating well after each addition. Sift and fold in the flour. Finally add the lemon zest, ginger and salt. Fold in until evenly mixed.
Put 1 tbsp Golden syrup and three blackberries in each mould and spoon in sponge mixture. Cover each mould with a piece of buttered foil and stand on a baking tray.
Bake for thirty minutes until well risen and cooked through.
Run a knife around each pudding and turn onto a warm plate. Serve with cream and (if you have been lucky) more blackberries.
Delicious but it will not solve a glut problem. I have another solution for excess if you want.