Even in our screen-filled today, many of us enjoy going out to the fields to find wild blackberries. It was and still is an activity that all ages could enjoy. There was a family competitive element to it, too. Who could find the biggest, blackest, berries? And then the cooking of ’em, with that earthy blackcurrant aroma fresh from the stove or oven. What are you waiting for? Here’s a regional 19th century recipe for a cheap and cheerful blackberry pudding.
Ingredients
- 2 oz (55 g) self-raising flour
- 1 medium egg, beaten.
- 2 oz (55 g) breadcrumbs
- 2 oz (55 g) sugar
- 2 oz (55 g) suet
- 8 oz (225 g) fresh blackberries
- 3 tablespoons of milk
Method
- Mix together the dry ingredients except for the breadcrumbs, then add the milk and the beaten egg and mix well.
- Stir in the fruit and breadcrumbs.
- Pour the mixture into a buttered bowl. Wrap foil tightly around the top of the bowl to form a seal.
- Place the bowl inside a large saucepan. Add water to come no more than half way up the side of the bowl. Bring the water to the boil, reduce the temperature to a simmer, and steam the mixture for two hours.
- Serve with a sweet sauce made from additional blackberries and sugar (or cream/custard).
Source:
Ann C. Johnson (2002) Old Recipes of Yorkshire. Age Concern Knaresborough. ISBN: 09554269608
