This bramble pudding recipe is a great Sunday lunch crowd pleaser, try adding some bilberries, elderberries or raspberries to add your own twist
You will need
- Butter 125g, softened, plus extra for greasing
- Caster sugar 125g
- Eggs 2
- Self raising flour 125g
- Milk 75ml
- Blackberries 300g
- Granulated sugar 85g
- Red wine 150ml
Butter a 1.2 litre ovenproof pudding bowl or soufflé dish and line the bottom with a small disc of baking parchment. Find a saucepan large enough to contain the bowl covered with a lid. Pour 2–3cm of water into the pan.
Beat the butter and caster sugar together in a food mixer until light and fluffy. Beat in the eggs, one at a time, and then fold in the flour with the milk, until smooth.
Put a third of the blackberries into the buttered bowl. Spoon the pudding mixture over the berries; it should come no higher than three quarters of the way up the bowl. Cover the bowl with a piece of foil, pleated in the middle to allow room for expansion, and crunch the foil around the edge of the bowl to seal.
Bring the water in the saucepan to the boil, lower the pudding bowl into it and put the lid on. Reduce the heat so the water is just simmering. Steam for 1½–2 hours, checking from time to time and adding a little more boiling water if necessary.
Meanwhile, put the granulated sugar and wine in a pan and stir over a low heat until the sugar has dissolved. Increase the heat, bring to the boil and reduce the quantity of liquid by half. Add the remaining berries and simmer until just cooked. Rub the fruit through a sieve to puree and remove the seeds.
Run a knife around the pudding and turn it out on to a warmed serving plate. Serve with the blackberry puree and cream, custard or ice cream.
Chef’s tip: ‘This bramble pudding recipe is simple to make, as long as you remember to put it on to steam early enough.’
Find more fabulous recipes for foragers in The Hedgerow Cookbook by Wild at Heart, published by Pavilion. Photography by Cristian Barnett.