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Blackberry Surprises

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Rate this recipe 3.2/5 (87 Votes)

Ingredients

  • 50g Margarine
  • plus a little extra for greasing the ramekins (you can also use unsalted butter
  • I just didn’t have any in)
  • 50g Caster Sugar
  • 1 Egg
  • 50g Self Raising Flour
  • Approx. 1 Cupful of Blackberries
  • 2 Tbsp Caster Sugar
  • 2 Tsp Cold Water

Details

servings 2
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly

Preparation

Step 1

Preheat the oven to 180C/160C Fan/350F and lightly grease the sides of 2 ramekins with some butter/margarine.

Step 2

For the blackberry component of the pudding, add the blackberries, sugar and water to a small saucepan and heat (with the lid on) on a low heat whilst you are preparing the cake batter. This should be long enough for the blackberries to soften and give out a lovely sweet syrup that we will use as sauce on the finished cakes!

*Make sure you keep an eye on this whilst preparing the cake batter, as you don’t want the blackberries to lose too much of their shape and become too soft. If this is starting to happen, simply remove from heat and leave to rest with the lid on.

Step 3

Whilst the blackberries are getting their sauce on: In a small/medium sized mixing bowl (we don’t have that much cake batter for this pudding as it only serves two), add the margarine and sugar and cream together for a good 5 minutes until the mixture is light and creamy and has increased a little in size.

Step 4

When this is done, add the egg to the mixture and beat everything together until well combined. Now, sieve in the flour and beat the cake batter together just until everything is combined (if you over mix the batter at this stage, you will get a dense cake at the end which is definitely what we don’t want)!

Step 5

At this stage, your blackberries should be removed from heat (if not already done so) and left to cool for a few minutes. Once they are slightly cool, spoon half the blackberries into one ramekin and the remaining half in to the other ramekin. Into each ramekin, spoon 1 1/2 tsp of the syrupy sauce, and then leave the remaining sauce in the saucepan, as we will use this later.

Step 6

Now, add equal quantities of the cake batter into each ramekin and smooth off the top using the back of a dessert spoon.

Step 7

Place the ramekins into a deep baking tray and fill the tray with boiling water until the water comes to half way up the sides of the ramekins. Now place the tray in the centre of the oven and bake the puddings for 15 minutes, until the top of the cakes are springy and a skewer comes out clean when inserted into the puddings.

Step 8

Remove the puddings from the baking tray and quickly run a knife around the edges of the ramekins before leaving to cool (this just ensures the cakes will be easy to remove when it comes to eating the little beauties).

Step 9

Once the puddings are completely cool, remove them from the ramekins (they can also be eaten from the ramekins, it’s entirely personal preference) and drizzle the remaining blackberry syrup from the saucepan over the 2 puddings and enjoy!!

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