225g. / 8ozs. blackberries
50g. / 2ozs. blackberry jam
175g. / 6ozs. softened butter
75g. / 3ozs. caster sugar
3 large eggs, beaten
175g. / 6ozs. ground almonds
40g. / 1 1/2ozs. plain flour
50g. / 2ozs. icing sugar
juice of 1/2 a lemon
2 tbsps. flaked almonds, toasted
- Preheat oven to 180C / fan 160C gas mark 4. In a medium bowl mix together the blackberries and jam. Spread evenly over the bottom of a 1 litre / 1 3/4pt. baking dish.
- In a large mixing bowl, beat the butter and sugar until pale and fluffy. Gradually beat in the eggs, then gently fold in the ground almonds and flour. Spoon mixture over the blackberries and smooth the surface. Bake for 45 minutes.
- Sieve the icing sugar into a small bowl and whisk with just enough lemon juice for a runny yet thick icing. Top the pudding with the toasted flaked almonds and the, using a teaspoon, drizzle over the icing.
If you are avoiding gluten make this with a gluten-free flour.
It can be frozen ahead. Bake up to the end of step 2, cool completely, wrap well in clingfilm and freeze. Defrost thoroughly at room temperature overnight. It can be enjoyed at room temperature or, to serve warm, preheat oven to 180C, 160C fan, gas mark 4 and bake on the middle shelf for 25 minutes. Decorate before serving.
You can use different fruit in this recipe of course, plums are still in season as are damsons (use the appropriate jam), or pears, chopped small with a ginger jam or marmalade would be lovely, although obviously a different colour from the traditional bakewell. I have a lot of blackcurrants in the freezer and intend to use those. Even apple, stewed first, would work, although it would be a pale colour.