Topsy Turvy Blackberry Pudding

Servings: 6

Calories: 2126

Ingredients:

• 3½ oz butter, at room temperature, plus extra for greasing
• 3½ oz Columbia Fruit frozen Columbia Star Blackberries, thawed
• 7 oz ripe red plums, halved, stoned and sliced
• 2 tablespoons red berry jam
• 3½ oz granulated sugar
• 3½ oz self-rising flour
• 2 eggs, beaten
• 2 oz ground almonds
• few drops of almond extract
• toasted flaked almonds, to decorate (optional)

Preparation:

• Preheat the slow cooker if necessary; see the manufacturer's instructions.
• Lightly butter a 4 cup soufflé dish and base-line with a circle of nonstick baking paper, checking first that the dish will fit in the slow cooker pot.
• Arrange the blackberries and plums in the base, then dot with the jam.
• Beat the butter and sugar in a bowl with a wooden spoon or hand-held electric whisk until soft and creamy.
• Gradually mix in alternate spoonfuls of flour and beaten egg, and continue adding and beating until the mixture is smooth.
• Stir in the almonds and almond extract.
• Spoon the mixture over the fruit, spread it level and cover the top with foil.
• Lower the dish into the slow cooker pot and pour boiling water into the pot to come halfway up the sides of the dish.
• Cover with the lid and cook on high for 4–5 hours or until the sponge is well risen and springs back when pressed with a fingertip.
• Lift the dish out of the slow cooker pot using a tea towel and remove the foil.
• Loosen the edges of the pudding with a knife and turn out on to a plate with a rim.
• Decorate with toasted flaked almonds, if liked, and serve hot with custard.