Blackberry Pudding

Ingredients (Serves 6):

• 3 eggs
• 1/2 cup (110g) caster sugar
• 1 tablespoon cornflour
• 3/4 cup (110g) self-raising flour
• 1 teaspoon butter
• 1/4 cup (60ml) boiling water
• 1/3 cup (75g) caster sugar, extra
• 1/2 cup (125ml) water
• 300g frozen blackberries
• 500g frozen mixed berries
• 1/4 cup (80g) blackberry jam

Process:

• Preheat oven to moderate. Grease 25cm x 30cm swiss roll pan; line with baking paper.
• Beat eggs in small bowl with electric mixer until thick and creamy. Gradually add sugar, one tablespoon at a time, beating until sugar is dissolved between additions. Transfer to large bowl.
• Fold triple-sifted flours into egg mixture. Pour combined butter and boiling water down side of bowl; fold into egg mixture. Pour mixture into prepared pan; bake, uncovered, in moderate oven about 15 minutes. Cool cake in pan.
• Meanwhile, place extra sugar and the water in medium saucepan; bring to a boil. Stir in fruit; return to a boil. Reduce heat; simmer, uncovered, about 3 minutes or until fruit thaws. Strain over medium bowl; reserve syrup and berries separately.
• Turn cake out onto board. Line 1-litre (4-cup) pudding basin with plastic wrap, extending wrap 10cm over side of basin. Cut circle slightly smaller than top edge of basin from cake using tip of sharp knife; cut second circle exact size of base of basin from cake. Cut remaining cake into 10cm pieces; place small cake circle in base of basin and use pieces to line side of basin. Pour 2/3 cup of the reserved syrup into small jut; reserve. Fill basin with berries; cover with remaining syrup, top with large cake circle. Cover pudding with overhanging plastic wrap, weight pudding with saucer; refrigerate 3 hours or overnight.
• Stir jam and 2 tablespoons of the reserved syrup in small saucepan until heated through. Turn pudding onto serving plate; brush with remaining reserved syrup then jam mixture. Serve with whipped cream, if desired.