Monday, 18 March 2013

Blackberry pudding

I made a pie for dinner yesterday, but after egg washing the crust, I couldn't throw the rest of the beaten egg away. I decided to try the traditional sponge recipe of weighing the egg and adding equal weights of SR flour, caster sugar and margarine. The small amount of mixture was just enough to spread over the base of my 2lb loaf tin to make a small rectangular cake.
I had some blackberries on hand, which I heated up in a pan with a few spoonfuls of sugar.
Once the blackberries were sticky and the sugar had all melted I poured them (and the syrup that was formed) into the oiled loaf tin and put the cake mix on top.
I baked it for about 20 minutes at 180c and then tipped it out while it was still hot on to a plate to cool a little.
It was delicious with vanilla ice cream.

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