Prep time: 25 minutes
Cook time: 30 minutes
Serves 6.
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Ingredients
Puddings
60g unsalted butter
60g caster sugar
2 large eggs
1 tsp vanilla extract
125g self-raising flour
2 x 125g punnets blackberries
125ml milk
Extra blackberries, to decorate
Crème anglaise
500ml milk
1 tsp vanilla extract
6 egg yolks
125g caster sugar
Method
1. Preheat the oven to 180C.
2. To make puddings, lightly grease six mini pudding moulds.
3. Using an electric mixer, beat the butter and sugar together until pale and creamy. Beat in the eggs and the vanilla extract. Fold in flour and enough of the milk to form a dropping consistency.
4. Add enough blackberries to bases of buttered moulds to cover. Top with pudding batter. Cover each mould with foil and secure with an elastic band. Place in a roasting dish and add enough boiling water to come half way up sides of moulds.
5. Bake for about 30 minutes or until a skewer comes out clean when inserted into the centre of the puddings.
6. To make crème anglaise, heat milk and vanilla in a heavy-based saucepan over medium heat, without boiling, until hot. Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot milk into yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or until custard is thick enough to coat the back of a spoon. Strain through a fine sieve.