blackberry & almond pudding served with a crème anglais

60 mins

For four


Late Summer perfection in a pudding. Bursting full of flavour, this indulgent dessert pairs the juiciest sweet blackberries with the nutty flavours of almond. 

The Ingredients


2 x cooking apples, peeled, quartered and decored

1-2tbsp caster sugar

100g blackberries

2tbsp apple juicer

110g butter

110g caster sugar

2 eggs, beaten

90g ground almonds

30g self raising flour

Almond essence, drop of

Handful of flaked almonds, to garnish

Ingredients for the Crème Anglais:

2 yolks

150ml double cream

1tbsp caster sugar

Drop of vanilla extract

Ingredients Notice
The Method
  1. Preheat the oven to 180C degrees.
  2. Prepare the fruit and place in a pan with the sugar and apple juice.
  3. Simmer on a low heat until the fruit is tender.
  4. Place in a small pie dish or individual ramekins.
  5. Cream together the butter and sugar until light and creamy.
  6. Slowly add the eggs in about ten additions.
  7. Stir in the flour, almonds and almond essence.
  8. Spoon on top of the fruit, sprinkle with flaked almonds and place in an oven for 30-40 minutes until feels spongy.
  9. For the crème Anglais, place the yolks and the sugar into a small bowl.
  10. Scald the cream until you see bubbles at the edge.
  11. Pour over the yolks, stirring all the time.
      Clean out the pan so there is no protein on the bottom.
  12. Return the mixture to the pan and place on a very gentle heat stirring all the time. Do not allow to simmer or boil. It will thicken slowly and coat the back of a spoon. Strain.
  13. Add the vanilla extract. Serve room temperature with the pudding.