Ginger and blackberry pudding

Preheat the oven to 180°C/350°F/Gas Mark 4. Line the dariole moulds with parchment paper (see across).

Squeeze or spoon about 1 tablespoon golden syrup into each mould. Drop 3 or 4 blackberries into each one and set aside.

Using an electric beater or the back of a wooden spoon, cream the butter and sugar in a medium-sized bowl until light and fluffy. Add the eggs, lemon zest and ginger. Mix well and don’t panic if it starts to curdle. Fold in the flour, add the pinch of salt and it’ll sort itself out. Spoon the mix evenly into the moulds.

Place the moulds on a baking tray and bake for about 30 minutes, until a skewer comes out clean. If your oven has a harsh, dry heat (like mine does and like a lot of Agas do), then cover the puddings with some buttered tin foil. Allow them to cool before removing from the moulds, then turn them upside down so that you get to see the blackberries. Serve with some whipped cream and a little leftover syrup from the stemmed ginger if you like.