Guest Recipe: Terri Mercieca's Blackberry Crush Self-saucing Pudding
The magic of this pudding is that you make it in reverse. You put the cake mix in first and then pour the sauce over the top.
For this week’s guest recipe, I’m excited to feature Terri Mercieca, whose talent for reinventing nostalgic desserts shines through in this delightful Blackberry Crush Self-Saucing Pudding from her recent book ‘The Happy Endings’. I will warn you, if you get this book be prepared to want to eat every single dish!
For more of Terri’s recipes, be sure to give her a follow on Instagram.
BLACKBERRY CRUSH SELF-SAUCING PUDDING
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SERVES: 6-8
THE INGREDIENTS
For the sponge pudding
200g gluten-free self-raising flour
100g golden caster (superfine) sugar
10g custard powder
1g sea salt
150g whole milk
50g whole eggs (approx. 1 egg)
100g unsalted butter, melted, plus extra for greasing
For the sauce
300g blackberries, fresh or frozen
150g water
10g lemon juice
75g golden caster (superfine) sugar
25g light brown muscovado sugar
10g cornflour (cornstarch)
Custard, cream or vanilla ice cream, to serve
THE METHOD
Preheat the oven to 160°C (320°F) and butter a 23cm (9in) ovenproof dish.
To make the sponge, place all the dry ingredients in a mixing bowl and combine. In a measuring jug, beat the milk and egg. Pour into the dry mix, along with the melted butter, and whisk until you have a smooth batter. Really put your back into it – no lumps allowed! Scrape the batter into your buttered dish and set aside.
For the sauce, place the berries, water and lemon juice in a small saucepan and bring to the boil.
Immediately remove from the heat and blend until smooth.
Combine the sugars and cornflour, then sprinkle over the top of the cake batter. Slowly drizzle the sauce over the top in a swirling motion. Place in the oven, being careful not to spill the precious sauce, and bake for 45–55 minutes, or until a skewer inserted into the centre of the sponge comes out clean (remember there will be sauce at the bottom).
Use a big serving spoon to scoop the pudding into bowls and serve with custard, cream or vanilla ice cream.
Abbreviations:
v- Vegetarian, pb - Plant based, gf - Gluten Free, nf - Nut free, df - Dairy free.
Extract credit: Â The Happy Endings Cookbook by Terri Mercieca (Pavilion Books). Image credit Katie Wilson.
