Blackberry, Chia And Lemon Sponge Puddings

Blackberry, Chia And Lemon Sponge Puddings With Blackberry Custard...

Blackberry, chia and lemon sponge puddings with blackberry custard.

Forget about a kitchen full of steam these wonderfully light tangy steamed puds get a modern make over and are cooked in the oven in a roasting tin covered with a large of foil.

Steamed puddings are wonderfully forgiving, so if you get a little delayed eating your main course and the puddings are ready, don’t feel you must rush, turn off the oven and leave for an extra 10 even 15 minutes cooking.

Blackberry, Chia And Lemon Sponge Puddings:

Dairy free, gluten free.

Serves 4

Prep: 25 minutes
Cook: 35-40 minutes

You Will Need:

1 lemon

100g/4oz caster sugar

100g/4oz soya margarine

2 eggs

100g/4oz self-raising gluten free flour

4 tsp chia seeds

150g/5oz blackberries, plus a few extra to decorate, optional

Custard:

100g/4oz blackberries

1 tbsp cornflour (check the packaging, not all brands are gluten free)

2 tbsp water

2 egg yolks

Method:

1.) Preheat the oven to 180 oC/350 oF/Gas mark 4. Lightly brush 4, 200ml/7fl oz individual metal pudding moulds with a little oil then line the base of each with a circle of nonstick baking paper.

2.) Pare the zest from the lemon with a vegetable peeler then add to a food processor with the sugar and blitz until the lemon is finely chopped.

3.) Add the margarine and blitz again until smooth and creamy. Add the eggs and the flour and mix until smooth. Stir in the chia seeds and blackberries then divide between the pudding moulds and spread the tops level.

4.) Cover the top of each pudding with a square of oiled foil then stand in a roasting tin and pour boiling water into the roasting tin to come halfway up the sides of the pudding tins. Cover the top of the roasting tin with a large sheet of foil, folding over the edges of the tin. Bake in the oven for 35-40 minutes.

Meanwhile;

5,) Meanwhile make the custard, halve and squeeze the juice from the lemon. Puree the remaining blackberries.

6.) Add the cornflour to a small saucepan then mix to a smooth paste with the water. Mix in the egg yolks and when smooth stir in the lemon juice and blackberry puree. Slowly bring to the boil over a medium heat, stirring continuously until just beginning to thicken. Take off the heat and continue to stir for a minute or two more until smooth. Set aside until the puddings are ready.

7.) To test if the puddings are cooked, lift the foil off one of the puddings, they should be well risen and the sponge should spring back when pressed with a fingertip. If not quite ready put back in the oven for a further 5 minutes.

8.) Lift the pudding moulds from the roasting tin with a teacloth. Remove the foil, loosen the edges of the sponges with a round bladed knife then invert each tin into a shallow pudding bowl, lift off the tin. Peel off the lining paper and decorate with a few extra blackberries, if liked. Warm the custard if needed then drizzle over the puddings and serve immediately.

Cook’s Tip:

Don’t have a food processor, then grate the zest from the lemon and add to a bowl with the sugar and margarine. Beat with a wooden spoon until creamy.

Beat the eggs with a fork, then mix alternate spoonful’s of egg then flour into the margarine mix until smooth. Fold in the chia seeds and blackberries and continue as above.

For an ultra smooth custard, pour the hot custard through a sieve to remove any tiny blackberry seeds.

Blackberry, Chia And Lemon Sponge Puddings With Blackberry Custard...

Blackberry, Chia And Lemon Sponge Puddings:

Is this Blackberry, Chia And Lemon Sponge Puddings, Dairy free and gluten free? Yes it is. Just check all of your ingredients before making.

So what do you think about this recipe? Fancy making it? Because I know I do!!

Guest post c/o Seasonal Berries. No payment was received.

You Might Also Like:

Vegan Apple Slices With Peanut Butter, Celery, Raisins And Pumpkin Seeds.

Firstly, are you looking for a nice healthy treat recipe that is bursting with flavour?

If you think eating vegan is boring, think again! Vegan Apple Slices With Peanut Butter, Celery, Raisins And Pumpkin Seeds.

Love the Crunch Noodle kilner Jar Salad-

Secondly, this tasty Asian inspired salad packs a real crunch thanks to the celery, radishes, spring onions and Chinese leaf lettuce.

Make it up the night before for a quick, easy and delicious lunch on the go. Love The Crunch Noodle Kilner Jar Salad.

Blackberry, Chia And Lemon Sponge Puddings:
Follow:
Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Twitter | Facebook

32 Comments

  1. Tamar SB
    27th November 2016 / 12:08 pm

    Sounds like a perfect treat for winter celebrations!

    • Clairejustine oxox
      Author
      30th November 2016 / 9:50 pm

      Thanks Tamar 🙂

  2. Keely Gallagher
    28th November 2016 / 10:02 am

    They look delicious and a different way to use up seasonal fruit!

  3. Cathy
    28th November 2016 / 10:03 am

    These looks beautiful Claire and so tasty. I would love one for my pudding x

  4. Dean B
    28th November 2016 / 12:33 pm

    This looks amazing! Too bad we don't have blackberries in our garden anymore. Must pin for later 😉

  5. Marie Barber
    28th November 2016 / 3:22 pm

    Sounds so yummy, always looking for more gluten free recipes so pinning it, thank you 🙂

  6. Skene
    28th November 2016 / 7:42 pm

    Just invested in some chia seeds so all recipes appreciated.

  7. Alina
    28th November 2016 / 8:20 pm

    That looks scrumptious! Must try it out for sure 🙂

  8. Anosa Malanga
    28th November 2016 / 9:17 pm

    How delicious do these look, absolutely loving these treats

  9. ana de jesus
    28th November 2016 / 11:11 pm

    Woah and its dairy and gluten free? How amazing is that? I do love blackberries as well xx

  10. beautyqueenuk
    30th November 2016 / 9:02 am

    Oh it looks so amazing and my stomach is growling at 9am for pudding!

  11. Ayesha Farhad
    30th November 2016 / 2:12 pm

    This looks so yummy! I have been craving something like this and now the craving has definitely been triggered really bad! Love your photography! Brilliant!

  12. Lisa Graham
    30th November 2016 / 4:22 pm

    These look amazing I will be giving these a try over Christmas.

  13. Stella Olojola
    30th November 2016 / 7:34 pm

    Wow this looks very delicious. I will try making mine.

  14. 30th November 2016 / 7:57 pm

    That looks amazing! Bit of drooling going on over here! 🙂 x

  15. Margarett Murphy
    3rd December 2016 / 3:35 pm

    I need to try these, they look amazing!

  16. Chloe/Life Unexpected
    4th December 2016 / 7:47 pm

    Omg this looks incredible and it's gluten free. I love blackberries, they're my favourite fruit, I swear by chia seeds and I have lemons at least once a day. Oh and I love cake so this is the perfect desert. x

  17. Kara Guppy
    5th December 2016 / 1:36 pm

    Oh these sound amazing…….shame that blackberry season is over now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.