BLACKBERRY AND LEMON SAUCE PUDDING

Few things are more British than a spot of blackberry picking in the late summer – and this pudding is worth saving them for. On cooking, the mixture separates, resulting in a light, almost soufflé-like sponge sitting atop a lemon and blackberry sauce.

50g Lucy Bee coconut oil, melted, plus extra for greasing

175g blackberries, fresh or frozen

150g unrefined caster sugar

Finely grated zest of 3 unwaxed lemons, and 100ml juice

3 medium eggs, separated

300ml milk

50g gluten-free plain flour, sifted

¼ tsp gluten-free baking powder

Icing sugar, for dusting

SERVES 6–8

Preheat the oven to 180°C/350°F/gas mark 4. Lightly grease a 1.5 litre ovenproof dish with coconut oil.

Spread the blackberries evenly over the base of the dish and set aside. Put the coconut oil, sugar and lemon zest in a bowl and, using an electric whisk, whisk until fluffy. Gradually add the egg yolks, lemon juice and milk, whisking all the time, until well combined.

Sift the flour and baking powder together, then add this to the mixture and whisk well until you have a smooth batter, then set aside.

Whisk the egg whites to a stiff, but not dry, peak. Stir 1 tablespoon of the whisked egg whites into the pudding mixture, to loosen, then fold in the remaining whites in two batches, taking care to keep it aerated and not to over-work. Pour this mixture into the prepared dish over the blackberries.

Bake in the middle of the oven for 40–45 minutes, or until the top is golden brown and springs back when gently touched. Remove from the oven and serve hot, with a light dusting of icing sugar, and a dollop of crème fraîche if you like.