Blackberry and lemon self-saucing pudding
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Blackberry and lemon self-saucing pudding
As this zingy pud – sometimes known as lemon magic or lemon surprise – bakes, the batter separates into a soft sponge and creamy sauce. Blackberries add an extra autumnal dimension
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
355Kcal
Fat
18gr
Saturates
9gr
Carbs
39gr
Sugars
33gr
Fibre
2gr
Protein
8gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 225g blackberries
- 75g soft salted butter, plus extra to grease
- 175g caster sugar
- zest and juice of 2 lemons
- 3 medium eggs, separated
- 40g plain flour
- 40g ground almonds
- 250ml whole milk
To serve
- icing sugar
- pouring cream
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Butter a 20cm-base diameter baking dish and scatter in the blackberries. Place the dish in a large roasting tin.
- Beat the butter, sugar and lemon zest together until sandy, then whisk in the egg yolks. Mix in the flour, ground almonds and a pinch of salt, then gradually beat in the milk and then the lemon juice.
- Clean the whisks and then beat the egg whites to floppy peaks in another bowl. Fold through the batter then pour over the blackberries in the baking dish. Bring a kettleful of water to the boil then add enough boiling water to the roasting tin to come about halfway up the outside of the baking dish. Bake for 40 minutes; the pudding should be set and spongy on top but creamy and saucy underneath.
- Carefully remove the dish from the hot water bath and dust the top with icing sugar. Serve immediately with cold pouring cream. Leftovers keep in the fridge for 3-4 days and can be eaten hot or cold.
