We grow lots of fruit in our garden (it’s easy) and so at this time of year end up with quite a glut. Whilst we do freeze some to cheer us up in winter, we love making the most of it with puddings like this.
This pudding recipe works with almost any fruit. We have tried it with blackberries, raspberries and rhubarb as well as blackcurrants. A word of warning though, it looks terrible when you put it in the oven but comes out the most delightful thing you have ever tasted. The rich jam like texture at the bottom is gorgeous and tastes very decadent and the sponge topping adds to the texture. It really is fantastically easy so have a go.
125g Self Raising Flour
150g caster sugar
45g butter, melted
1/4 teaspoon vanilla extract
1 tablespoon cornflour
225ml boiling water
Preheat the oven to 180 C / Gas 4.
Place blackcurrants in a buttered 20cm square tin. In a small bowl, mix flour, sugar, milk, butter, and vanilla (mixture will be thick). Spread over blackcurrants.
For topping, combine sugar and cornflour. Pour all over sponge mixture. Do not stir.
Bake for 55-60 minutes when the sponge will be golden brown on top