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Blackberry upside down puddings

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Bursting with flavour, these puddings make the most of blackberries.
Serves
6
Prep
20 minutes
Cook
30 minutes
Each 139g serving contains (excludes serving suggestion)
KCal
245
Carbs
37.90g
Fibre
2.20g
Protein
6.60g
Fat
6.90g
Saturates
1.70g
Sugars
20.60g
Salt
0.50g
Portion Fruit & Veg
0
Ingredients
Ingredients
200g blackberries
25g light brown sugar
5 sprays low-fat cooking spray
60g soft polyunsaturated spread
60g caster sugar
2 medium eggs
120g white self-raising flour
270g low-fat ready-made custard, to serve
Method
  1. Put the blackberries and light brown sugar into a saucepan with 1 tbsp water and heat gently for 2-3 minutes to dissolve the sugar. Remove from the heat. Grease six individual pudding basins with low-fat cooking spray. Share the blackberry mixture between them.
  2. Put the spread, caster sugar, eggs and flour into a mixing bowl and beat together for 1 minute, until the mixture is smooth and creamy. Share between the pudding basins and cover the tops with foil. Place in a steamer and steam for 30 minutes, topping up with boiling water, if necessary. Run a knife around the sides of the basins, then turn out the puddings. Heat the low-fat custard to serve.
Chefs tips
  • You could also make this pudding with apples or pears, or other fruits such as raspberries or blueberries.
  • If you don't have a steamer, bake the puddings instead. Place them in a roasting pan with enough warm water to come about half way up the sides, then bake at 180°C/gas 4 for 25 minutes.
  • Freezing instructions: Defrost, then heat in the microwave to serve.
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