Dish type: Dessert
Cooking and preparation time: 1 hour
300g self-raising flour
75g stem ginger
Zest of 2 large lemons
6 large free-range eggs
1 punnet of blackberries
Double cream to serve
1. Cream the butter and sugar then add the eggs one at a time, followed by the flour, ginger and lemon zest. It should resemble a thick batter. Keep to one side.
2. Place a generous dash of maple syrup and 3 or 4 blackberries in the bottom of 6 greased darioule moulds (or similar).
3. Pour the batter over the blackberries until ⅔ the way up the side of the mould.
4. Cover the moulds loosely with tin foil and place into a roasting tray. Pour hot water into the tray so that it comes half way up the moulds. Bake for 45 minutes at 180°C.