This is a wonderful, easy and fun baked custard pudding. Cooking the recipe in jam jars means it is instantly portable (and means less washing up!)
Blackberries are the perfect autumnal fruit which children love to pick, and they work particularly well in this recipe, bringing a slight tartness to the dish. However, at other times of the year, you could alternatively use frozen mixed berries or soft fruits such as nectarines, peaches and cherries.
Blackberries are a wonderful source of vitamin C and antioxidants to support immune health. Eggs are protein rich, and the honey provides a natural source of energy. This recipe is also naturally gluten-free.
- 2 eggs
- 1 egg yolk
- 2 tsp cornflour
- ½ vanilla pod, seeds removed
- 350ml milk
- 80g honey
- 100g blackberries
- 20g unsalted butter for greasing
- Preheat the oven to 150C.
- Butter the insides of your jam jars.
- In a bowl mix together the eggs, additional yolk and vanilla seeds and whisk in the honey and milk until all well incorporated.
- Strain the mix through a sieve to prevent any eggy threads or lumps.
- In a small pot or bowl take a couple of tablespoons of your egg mixture and combine with the cornflour until it forms a runny paste (this is known as 'slaking' and prevents lumps forming.) Simply pour this back into the eggy mix and stir all together.
- Add about 5 blackberries to each jar and pour the mixture over the top – you want it to come to about 1 to 1.5 inches up the sides.
- Place in the oven for 20-30 minutes until slightly puffed up round the edges and small bubbles are visible around the sides (however you don’t want the mix to be boiling too aggressively as this could cause it to curdle).
- Take out and leave to cool completely.
- When completely cooled, place the lids onto the jam – all ready to go!