Comfort food.
Forget about steamed puddings that take hours, get the same comfort food factor from these individual ones that take just 30 minutes.
Serves 4
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Ingredients
- 200 g (7 oz.) blackberries
- 50 g (2 oz.) caster sugar
- 1 tablespoon cornflour
- 2 tablespoons water
Sponge
- 100 g (4 oz.) butter at room temperature
- 100 g (4 oz.) caster sugar
- 100 g (4 oz.) self-raising flour
- 50 g (2 oz.) desiccated coconut
- 2 eggs
Method
- Lightly butter 4 x 250 ml (8 fl oz.) metal pudding moulds and line the bases with a circle of non-stick baking paper.
- Add half the blackberries to a small saucepan, then add the sugar, cornflour and water and mix together. Cook, stirring for 3-4 minutes, until the blackberries are soft and the sauce is thick. Add the remaining blackberries and leave to cool.
- To make the sponge, put all the ingredients into a bowl and beat together until smooth.
- Spoon the blackberry mixture into the bottom of the pudding moulds then spoon the sponge on top and level the surface.
- Loosely cover the top of each mould with a square of buttered foil then cook in the top of a covered steamer for 30-35 minutes until the sponge is well risen and can be lightly pressed with a fingertip and the mixture will spring back.
- Loosen the edges of each pudding with a round bladed knife, turn out on to plates, remove the lining paper and serve immediately with custard or cream.
