Fudge pudding with blackberries

Serves 4

A sticky pudding I have known since childhood, based on a 1950s Constance Spry recipe, and very good with a seasonal blackberry compote. Do not be put off by the high sugar and syrup content – the result is oddly not too sweet. It is best to use bread sliced from a traditional white farmhouse loaf – ready sliced and bagged bread is normally not robust enough.

For the compote

— 400g blackberries

— 2 eating apples, skin on, grated

— 1 tbsp lemon juice

— sugar, to taste

For the fudge pudding

— 400ml whole milk

— 100g butter

— 100g soft brown sugar

— 100g golden syrup (or agave)

— 4 thick slices day-old white bread, crusts removed then each cut into 3 fingers

— whipped cream, to serve Stew the blackberries, apple and lemon juice together in a pan until the berries just start to break down, then add sugar if necessary – the compote benefits from being tart. Allow to cool.

Heat the milk in a pan, then transfer it to a shallow bowl.

Put the butter, sugar and syrup in a small saucepan and heat it slowly. Allow it to simmer, stirring now and then, until you have an emulsified thick, golden sauce.

Dip the bread slices into the milk quickly, then put three fingers into each of four serving bowls. Spoon the sauce over the bread, covering it, then serve with the compote and a little whipped cream.