Blackberry Bread Pudding Recipe

Ingredients

Serve 4

• 2 cups/500 ml milk

• 14 oz/400 g day­old soft bread, torn into pieces

• 3 large eggs

• 1 1/4 cups/250 g granulated sugar

• 2 tbsp brandy

• 1/4 tsp salt

• 3 cups/400 g blackberries, mashed + extra, to decorate, rinsed and well dried

• 2 tsp cold water

• 1 tsp fresh lemon juice

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Set out a 1 quart (1 liter) fluted soufflé dish.

2. Heat the milk in a small saucepan. Place the bread in a large bowl and pour in the milk. Beat with an electric mixer at medium speed until fairly smooth.

3. Add the eggs, beating until just blended. Beat in 1/2 cup (100 g) of sugar, the brandy, and salt. Mix well.

4. Stir in the blackberries. Place the remaining sugar and water in a small saucepan and cook and, stir over medium-low heat until the sugar has dissolved.

5. Continue cooking, without stirring, until pale gold. Remove from the heat and sprinkle with the lemon juice.

6. Pour into the soufflé dish. Turn the dish quickly to coat the sides. Spoon the blackberry mixture into the dish and bake for 35-40 minutes, or until firm to the touch.

7. Turn out of the dish onto a serving plate and decorate with blackberries.