Helens Recipes: Part 1 Blackberry Buckle Pudding

Blackberry Buckle Recipe

The Filling:

3 Cups Fresh or Frozen Blackberries

2 Tablespoons of White Sugar

1 Teaspoon Vanilla Extract

1 Pinch Cinnamon

The Batter:

150g Flour

150g Sugar

75g Grounds Almonds

2 Teaspoons Baking Powder

¼ Teaspoon Salt

7 Tablespoons Butter

3 Tablespoons Flaked Almonds

The Method:

Preheat oven to 350 Degrees Fahrenheit  / 175 Degrees Celsius

Stir blackberries, sugar and cinnamon and leave to rest (if frozen allow to defrost)

Whisk flour, sugar, ground almonds, baking powder and salt, with milk until a batter is formed.

Melt 6 tablespoons of the butter in the dish you are going to use, either a deep round casserole/pudding dish or larger shallow dish. Allow some space for it to rise during baking.

Pour batter into dish allow the butter to sit all around it naturally. Scatter the blackberries and juice evenly but don’t stir.

Cook in oven for about an hour or until golden brown and crisped on the edges.

Melt remaining butter and fry almonds until golden. Scatter on top of pudding.

Serve hot or cold! With cream or ice cream.

PS.  I didn’t have ground almonds so used Rice flour and Almond extract. To make it Gluten Free I used Doves Self Raising Flour.

I probably used more blackberries than it stated, just got a bag out of the freezer as I didn’t think “more fruit” would be detrimental—It wasn’t.

The Verdict: 'Please make this again Mum!'