Transform a regular old bread and butter pudding into this stunning and vibrant summer seasonal favourite. Enjoy the blackberries when they are at their best and use up your glut with this fantastic pudding recipe.
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1 large baguette
350g fresh blackberries
600ml double cream
250ml full fat milk
4 eggs yolks, beaten
4 tablespoons golden caster sugar
1 pinch ground nutmeg
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 150 C / Gas 2. Grease a baking dish.
Butter the sliced baguette on both sides. Arrange in the prepared baking dish and sprinkle over half of the blackberries, mixing in a little so that they are not all sitting on top.
In a saucepan over a high heat, bring the cream and the milk to the boil then remove from the heat and add the remainder of the blackberries and the sugar and allow to cool, mashing the fruit a little to release the juice. Strain and discard the blackberries when the cream turns light purple. Whisk the eggs and nutmeg together until creamy, then gradually add the cooled cream and milk, whisking constantly. Pour over the sliced bread. Dot with any remaining butter.
Bake in the preheated oven for 50 to 60 minutes until golden brown. Remove from the oven and serve.