June 24, 2016

  • Yields: 6-8


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

175 g Blackberries, fresh or frozen

150 g Unrefined caster sugar

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

3 Medium eggs, separated

300 ml Milk

50 g Gluten-free plain flour, sifted

1/4 tsp Gluten-free baking powder

Icing sugar, for dusting


1Preheat the oven to 180°C/350°F/gas mark 4.

2Lightly grease a 1.5 litre ovenproof dish with coconut oil.

3pread the blackberries evenly over the base of the dish and set aside

4Put the coconut oil, sugar and lemon zest in a bowl and, using an electric whisk, whisk until fluffy.

5Gradually add the egg yolks, lemon juice and milk, whisking all the time, until well combined.

6Sift the flour and baking powder together, then add this to the mixture and whisk well until you have a smooth batter, then set aside.

7Whisk the egg whites to a stiff, but not dry, peak.

8Stir 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.

9Pour this mixture into the prepared dish over the blackberries.

10Bake in the middle of the oven for 40–45 minutes, or until the top is golden brown and springs back when gently touched.

11Remove from the oven and serve hot, with a light dusting of icing sugar, and a dollop of crème fraîche if you like.


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