Dessert Recipes > Blackberry Upside Down Pudding

This recipe is part of the October 2007 Recipes Menu

Starter - Garlic Mushroom Patties
Main Course - Curried Mince and Apple Bake
Dessert - Blackberry Upside-down Pudding

How to make blackberry upside down pudding:
Pick your blackberries from the hedgerows (not too near a road) and try this tangy Upside Down Pudding. it is really worth the effort. Eat it hot or cold preferably with a good dollop of Clotted Cream.


Upside Down Blackberry Pudding

for the topping:

6 tablespoons raspberry jam
12oz blackberries
1 large eating apple, peeled, cored and roughly chopped

for the cake:

6oz self raising flour
1 level teaspoon baking powder
1 egg
finely grated rind and juice of 1 large lemon
2 tablespoons milk
3oz butter
3oz caster/superfine sugar
(see measure conversions for more information)


- Grease a suitable pyrex dish or cake tin.
- Heat the jam gently in a small saucepan and pour into the prepared cake tin.
- Arrange the blackberries and apple on top of the jam.
- Put all the cake ingredients into a large bowl and beat until smooth and glossy.
- Carefully spread the cake mix over the fruit.
- Bake at 190 degrees C.
- After 40 minutes cover with a double piece of greaseproof paper to prevent burning.
- Bake for a further 20 minutes.
- The cake should be well risen and firm to the touch.
- Allow to cool a little and then turn out onto serving dish.
- Serve with Clotted Cream.