Little Blackberry Puddings

Little Blackberry Puddings


  • 120g unsalted butter
  • 120 g castor sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 250g self-raising flour
  • A little milk
  • 300g frozen blackberries or berries of your choice, plus ⅔ cup extra berries
  • 2 Tblsp caster sugar
  • ½ cup water


  • Preheat oven to 160ºC on fan forced function.
  • Butter 10 small ceramic cups.
  • Cream the butter and sugar together until light and fluffy. Beat in the eggs and vanilla. Fold the flour into the mixture, adding sufficient milk to form a dropping consistency.
  • Cover the base of each mould with a layer of berries. Divide the pudding batter evenly among the moulds. Cover with aluminium foil, sealing tightly around the edges. Place the cermic cups in a baking dish and fill the baking dish ⅔ of the way up the sides with hot water.
  • Cook in the oven for 30 minutes.
  • While the puddings are cooking, place the extra berries, castor sugar and water in a small saucepan, bring to the boil then simmer for 15 minutes until the liquid is slightly reduced. Allow to cool slightly then using stick mixer, blend the berries into a coulee.
  • The mixture for the puddings will have risen and be spongy to the touch.

Makes 10
Preparation time: 15minutes
Cooking time: 30 minutes