About this recipe:This simple and tasty pudding comes from mid Wales and is incredibly vibrant and delicious. Fabulous for using a large bounty of fresh blackberries. Double or triple the recipe for larger groups.
6 thick slices of white bread, crusts removed
1 punnet blackberries
2 to 4 tablespoons brown sugar
2 tablespoons water
double cream, for serving
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Grease a pie dish and arrange the bread over the base to cover. In a saucepan, simmer the blackberries with the sugar and water until soft. Pour the stewed fruit over the bread and chill in the fridge for 1 hour. Serve with a little double cream poured over.
I thought this might turn out to be a blackberry version of summer pudding where the juices soak through the bread but... The blackberries just ended up sitting on top of the bread. Strangely OK but I wouldn't make again. - 27 Sep 2016