Baked Blackberry Pudding for 10 Servings

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x9 inch baking dish thoroughly with butter.
2. In a medium bowl, toss the blackberries with 100g granulated sugar, cornstarch, and lemon juice.
3. Spread the blackberry mixture evenly across the bottom of the baking dish.
4. Cream the softened butter and 150g granulated sugar together using a hand mixer until pale and fluffy.
5. Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
6. In a separate bowl, whisk together the flour and baking powder.
7. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
8. Gently spoon the batter over the blackberries and smooth the top with a spatula.
9. Bake for 50–55 minutes until the top is mahogany-colored and a knife inserted in the center comes out clean.
10. Let the pudding rest for 10 minutes before serving to allow the fruit juices to set.