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Blackberry Pudding with a Cinnamon-Dusted Crust
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A warming dessert with autumn berries that's deliciously indulgent, especially when served with cream. A great way to use up leftover bread.
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.
Be adventurous and try this rich spicy pudding with a sweet sparkling red - surprisingly good with many desserts as well as chocolate.
Typical values per serving:
This recipe was first published in September 2005.