Recipe: thyme berry pudding

Thyme berry pudding
23rd September 2015

Make use of late summer and early autumn fruits in this light, tangy dessert with a hint of thyme – delicious served warm or cold

Ingredients (serves 4-6)

For the sauce:

8 sprigs fresh thyme

20g blackberries

20g redcurrants

20g cherries (pitted)

20g raspberries

1 tbsp caster sugar

2 tbsp water.

For the sponge:

50g caster sugar

75g butter

2 eggs

1 tsp vanilla extract

125g self-raising flour

6 pudding moulds

Method (prep 10-15 mins)

1 Place all the fruit in a medium saucepan and add the caster sugar and water. Take six thyme sprigs and carefully strip off the leaves and add to the berries. Place over a low heat and stir. Cook for 2-3 minutes until the fruit becomes slightly soft, then turn off the heat and leave to cool.

2 Grease the pudding moulds with a little butter and put the remainder of the butter in a mixing bowl. Add the caster sugar, eggs, vanilla essence and flour to the bowl and mix with a wooden spoon until all the ingredients are combined.

3 Place the mixture into the moulds, cover each with foil and place into a steamer on the hob for 30 minutes. Once the sponges have cooked through, carefully take out of the steamer and leave to rest for 2-3 minutes.

4 Place the sponges on small plates and serve the berry sauce on top, letting the syrup mixture soak in, and garnish with the remaining thyme sprigs. Enjoy!

Recipe by Tina Richardson,

Stanstead Abbotts-based author 
of A Cook’s Guide to Herbs