Blackberry bakewell pudding
An easy and delicious autumnal dessert, it can be made gluten-free by swapping the plain flour for gluten-free flour.
Ingredients
225 g (8oz) blackberries
50 g (2oz) blackberry jam
175 g (6oz) butter, softened
75 g (3oz) caster sugar
3 large eggs, beaten
175 g (6oz) ground almonds
40 g (1 ½oz) plain flour
50 g (2oz) icing sugar
juice 1/2 lemon
2 tbsp. , toasted
Directions
Heat the oven 180°C (160°C fan) mark 4. In a medium bowl, mix together the blackberries and jam. Spread evenly over the bottom of a 1 litre (1¾ pint) baking dish.
In a large mixing bowl, beat the butter and sugar until pale and fluffy. Beat in the eggs gradually, then gently fold in the almonds and flour. Spoon this mixture over the blackberries and smooth the surface. Bake for 45min and follow instructions to freeze.
Sieve the icing sugar into a small bowl and whisk with just enough lemon juice for a runny yet thick icing. Use a teaspoon to drizzle over the bake and top with toasted, flaked almonds.