September Harvest – Blackberry Pudding

September Harvest  – Blackberry Pudding

The British blackberry season runs from May to November, with the berries being at their best between August and October.

An easy yet impressive pudding to make with these juicy and sweet berries is the Blackberry Pudding.


500g  blackberries plus 8 to garnish

5 tbsp caster sugar

1 lemon, zested

1/2 loaf white sliced bread



1. Add the blackberries, sugar and lemon zest into a pan, simmer on a low heat until the sugar has dissolved. Remove from the heat.

2. To make the coulis, puree 125g of the blackberries in a food processor. Strain through a sieve to remove the seeds then chill.

3. Oil and line with clingfilm four 200ml ramekins. Using a pastry cutter, cut out 4 discs of bread to fit in the bottom of each ramekin. Dip the discs into the remaining juice and press into the ramekin. Cut more bread to line the sides of the dish, again soaking each piece of bread in the juice. Press the pieces of bread in firmly, ensuring there are no gaps.

4. Strain the remaining fruit and divide it equally between the ramekin dishes. Cut out 4 more discs for the lids, again dipping them into the juice first.

5. Pour any remaining juice over the top, cover with cling film and chill for 2 hours

6. Turn the puddings out and serve with the coulis and decorate with the reserved blackberries and enjoy!



Serves: 4

Takes: 25 minutes plus 2 hours chilling

Cost per serve: approx £1.90


Recipe and main image credit

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