Blackberry Bakewell pudding

This delicious dessert is full of fruit and flavour. Make it gluten-free by using gluten-free plain flour instead of the plain flour.

SERVES 6 PREP 15min COOK 45min

• 225g (8oz) blackberries

• 50g (2oz) blackberry jam

• 175g (6oz) unsalted butter, softened

• 75g (3oz) caster sugar

• 3 large eggs, beaten

• 175g (6oz) ground almonds

• 40g (1½oz) plain flour

• 50g (2oz) icing sugar

• Juice ½ lemon

• 2tbsp flaked almonds, toasted

1 Preheat oven to 180°C (160°C fan) mark 4. In a medium bowl, mix together the blackberries and jam. Spread evenly over the bottom of a 1 litre (1¾ pint) baking dish.

2 In a large mixing bowl, beat the butter and sugar until pale and fluffy. Beat in the eggs gradually, then gently fold in the almonds and flour. Spoon this mixture over the blackberries and smooth the surface. Bake for 45min.

3 Sieve the icing sugar into a small bowl and whisk with just enough lemon juice for a runny yet thick icing. Use a teaspoon to drizzle over the bake and top with toasted flaked almonds.

PER SERVING: CALS 642; FAT 46g; SAT FAT 18g; CARBS 43g

FREEZE AHEAD Bake up to the end of step 2, leave to cool completely and then wrap well in clingfilm and freeze. Defrost thoroughly at room temperature overnight. The dessert can be enjoyed at room temperature or warm. To serve warm, preheat oven to 180°C (160°C fan) mark 4 and bake on the middle shelf for 25min. Decorate with icing and toasted flaked almonds before serving.