zoom Blackberry Pudding with a Cinnamon-Dusted Crust
  • Print A4 A5
    • Close

    Save to your scrapbook

    Blackberry Pudding with a Cinnamon-Dusted Crust

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Home
    • Recipes
    • b
    • Blackberry Pudding with a Cinnamon-Dusted Crust

    Blackberry Pudding with a Cinnamon-Dusted Crust

    A warming dessert with autumn berries that's deliciously indulgent, especially when served with cream. A great way to use up leftover bread.

    • Preparation time: 25 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6

    Ingredients

    • 25g golden caster sugar
    • 2 tsp ground cinnamon
    • 450g blackberries, washed
    • 8 thin-cut slices of day-old, quality white bread
    • 50g unsalted butter, at room temperature
    • Grated zest of 1 large lemon
    • 300ml milk
    • 142ml pot double cream
    • 2 large eggs, beaten well
    • 25g demerara sugar

    Method

    1. Preheat the oven to 180°C, gas mark 4. Mix the caster sugar with 1 teaspoon of the cinnamon and sprinkle half of this mixture into the base of a deep 1½ litre ovenproof dish. Scatter half the blackberries over it.
    2. Spread the bread on one side with the butter and cut each slice into 2 triangles, leaving the crusts on. Arrange half of the bread in overlapping slices over the blackberries and press down to squash the fruit slightly. Add the remaining blackberries then sprinkle the rest of the sugar/cinnamon mixture, along with the lemon zest, over the top.
    3. Add the remaining layer of bread and press down. Use a fork to lightly whisk together the milk, cream and beaten eggs, then carefully pour the mixture evenly over the bread.
    4. Mix the remaining cinnamon with the demerara sugar and scatter over the top. Bake for 40 minutes, or until the crust is golden and crisp and the fruit is bubbling. Serve with fresh pouring cream.

    Your recipe note

    Edit your recipe note

    Cook's tips

    This can be assembled several hours in advance. Keep covered in the fridge and sprinkle on the demerara topping just before cooking. Use 450g fresh raspberries or blueberries instead of blackberries. Omit the cinnamon and add a handful of chopped candied peel.

    Drinks recommendation

    Be adventurous and try this rich spicy pudding with a sweet sparkling red - surprisingly good with many desserts as well as chocolate.

    Comments

    Average user rating

    4 stars

    Glossary