Blackberry crush self-saucing pudding
We NEVER made cakes from scratch growing up. We used packet mixes for everything from cakes to lemon meringue pie. Let’s be real, you’ve not really made a cake if you’ve not licked the spoon at the end. I remember the blackberry pudding mix we bought being fake AF, with a vibrant purple sauce, tasting somewhat of berries, underneath a soft vanilla
sponge. I didn’t know any better back then, and I still have a deep fondness for this pudding because it reminds me of good times with my sisters and my mum. Let’s go back in time and recreate this purple beauty from scratch, with fresh berries and gluten-free flour for the coeliacs out there (you can use standard flour for a slightly denser sponge).
The magic of this pudding is that you make it in reverse. You put the cake mix in first and then pour the sauce over the top. Once baked, the sauce has miraculously ended up underneath, gooey and tasty. My mum has been key in the development of this recipe. She kept telling me off for making it too saucy – 46 years old and still getting in trouble with my mum! I think we nailed it though, and I can’t wait for you to try it.
This is an extract from The Happy Endings Cookbook by Terri Mercieca (Pavilion Books)
If you like this recipe, why not try another Dessert Recipes from the House & Garden archive
What you'll need
Blackberry crush self-saucing pudding
Ingredients
For the sponge pudding
Step 1
To make the sponge, place all the dry ingredients in a mixing bowl and combine. In a measuring jug, beat the milk and egg. Pour into the dry mix, along with the melted butter, and whisk until you have a smooth batter. Really put your back into it – no lumps allowed! Scrape the batter into your buttered dish and set aside.
Step 2
For the sauce, place the berries, water and lemon juice in a small saucepan and bring to the boil. Immediately remove from the heat and blend until smooth.
Step 3
Combine the sugars and cornflour, then sprinkle over the top of the cake batter. Slowly drizzle the sauce over the top in a swirling motion. Place in the oven, being careful not to spill the precious sauce, and bake for 45–55 minutes, or until a skewer inserted into the centre of the sponge comes out clean (remember there will be sauce at the bottom).
Step 4
Use a big serving spoon to scoop the pudding into bowls and serve with custard, cream or vanilla ice cream.