Blackberry and lemon self-saucing pudding
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Blackberry and lemon self-saucing pudding
As this zingy pud – sometimes known as lemon magic or lemon surprise – bakes, the batter separates into a soft sponge and creamy sauce. Blackberries add an extra autumnal dimension
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
355Kcal
Fat
18gr
Saturates
9gr
Carbs
39gr
Sugars
33gr
Fibre
2gr
Protein
8gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 225g blackberries
- 75g soft salted butter, plus extra to grease
- 175g caster sugar
- zest and juice of 2 lemons
- 3 medium eggs, separated
- 40g plain flour
- 40g ground almonds
- 250ml whole milk
To serve
- icing sugar
- pouring cream
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Butter a 20cm-base diameter baking dish and scatter in the blackberries. Place the dish in a large roasting tin.
- Beat the butter, sugar and lemon zest together until sandy, then whisk in the egg yolks. Mix in the flour, ground almonds and a pinch of salt, then gradually beat in the milk and then the lemon juice.
- Clean the whisks and then beat the egg whites to floppy peaks in another bowl. Fold through the batter then pour over the blackberries in the baking dish. Bring a kettleful of water to the boil then add enough boiling water to the roasting tin to come about halfway up the outside of the baking dish. Bake for 40 minutes; the pudding should be set and spongy on top but creamy and saucy underneath.
- Carefully remove the dish from the hot water bath and dust the top with icing sugar. Serve immediately with cold pouring cream. Leftovers keep in the fridge for 3-4 days and can be eaten hot or cold.
