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Blackberry and lemon pudding

Martin Blunos from Good Food Bites
Luscious, juicy blackberries topped with a light lemon sponge from Martin Blunos. Serve drizzled with blackberry liqueur and clotted cream - wicked!

Blackberry and lemon pudding

Method

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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Serves: 6

Prep: 15 min
Cook: 1 hr, 15

Ingredients
5g unsalted Butter
2 tbsp blackberry, jam
250g Blackberries
1 tbsp scone, crumbs, stale
100g self-raising flour
1 pinch Salt
100g unsalted Butter
100g caster sugar
1 lemon, zest, finely grated
2 Eggs, beaten
2 tbsp full cream milk
1 pinch icing sugar, to dust
150ml clotted cream, to serve