Name: Moist blackberry pudding
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 6
Ingredients: 60 gram butter, at room temperature; 1/2 cup caster sugar; 2 eggs; 1/3 cup sour cream; 1/2 teaspoon vanilla extract; 1 cup plain flour, plus 2 tablespoons extra; 1/2 teaspoon bicarbonate of soda; 1/4 teaspoon salt; 1 1/2 cup frozen blackberries, plus extra, to serve; 300 millilitre carton vanilla custard, warmed; ice-cream, to serve

Ingredients

60 gram butter, at room temperature

1/2 cup caster sugar

2 eggs

1/3 cup sour cream

1/2 teaspoon vanilla extract

1 cup plain flour, plus 2 tablespoons extra

1/2 teaspoon bicarbonate of soda

1/4 teaspoon salt

1 1/2 cup frozen blackberries, plus extra, to serve

300 millilitre carton vanilla custard, warmed

ice-cream, to serve

Method

1.Lightly grease the base of a slow cooker insert and line with a round of baking paper.

2.In a medium bowl, using an electric mixer, beat butter and sugar until pale. Add the eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until well combined.

3.Sift in flour, soda and salt together. Gently fold through mixture.

4.In a small bowl, lightly coat berries in extra flour and gently fold through mixture (this helps prevent berries from sinking during cooking).Spread mixture into slow cooker.

5.Cook on high for 3 hours-check through lid alter 1 1/2 hours and then every 1/2 hour until end of cooking time. Test by inserting a skewer into the centre. It is cooked if skewer comes out clean and dry.

6.Turn cooker off, uncover and rest pudding for 30 minutes. Then run a knife around the edge and lift it out with a large spatula. Serve warm topped with extra berries, custard and ice-cream.

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Ingredients

Method

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