Blackberry and lemon steamed pudding with lemon and gin sauce

Blackberry and lemon steamed pudding with lemon and gin sauce

By
From
Citrus
Serves
4-6
Photographer
Mowie Kay

Every year I find myself playing a game of cat and mouse with the scent of blackberries – it is one of my favourite smells yet it is so elusive. Happily, the addition of lemon in this pudding really helps to define it, in much the same way Bramley apples do. The sauce is a Jane Grigson classic that I find has a great affinity with the blackberries.

Ingredients

Quantity Ingredient
75g butter, softened, plus extra for greasing
135g caster sugar
1 tablespoon cornflour
200g blackberries
100g self-raising flour
2 large eggs
1 lemon, finely grated zest and juice
1-2 tablespoons milk, (if needed)

For the sauce

Quantity Ingredient
1 large lemon, finely grated zest and juice
50g caster sugar
100ml water
50ml gin

Method

  1. Grease a 1.5-litre pudding basin generously with butter. Put 50g of the caster sugar and the cornflour into a bowl and mix to combine and get rid of any lumps. Add the blackberries and toss so they are thoroughly coated. Put these in the base of the buttered pudding basin.
  2. Put the butter, remaining sugar, flour, eggs and lemon zest and juice in a food processor or mixer and blitz until you have a smooth batter. Aim for a dropping consistency and add the milk if necessary.
  3. Pour the batter over the blackberries, making sure the blackberries don’t push through round the edges. Fold a pleat into a square of foil and cover the top of the basin, tying it into place with string or fastening with a fat rubber band.
  4. Steam for around 2 hours over a simmering saucepan of water – or in a pressure cooker for 35 minutes, making sure the first 20 minutes isn’t at pressure.
  5. To make the sauce, put the zest, sugar and water in a small saucepan. Stir on a low heat until the sugar is completely dissolved, then cover and leave to simmer for 20 minutes – this will give the lemon a chance to infuse and the liquid to become syrupy. Add the lemon juice and gin, then immediately strain into a serving jug.
  6. To serve, remove the lid from the pudding and lightly run a palette knife around the edge. Put a serving plate over the pudding basin and flip over so the pudding drops onto the plate. Serve with the sauce and plenty of cream.
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