Apple, Blackberry and Cinnamon Puddings

These little puddings are perfect for foraged blackberries. You only need 5 small or 3 big blackberries per pud. I used *brioche moulds but you could use pudding moulds or teacups, grease and flour, then line the base with a circle of parchment. I have tried these puddings using ground almonds and also I whizzed hazelnuts in my mini food processor, both were delicious.

Makes 4
80g S/R Flour
2 small Eggs
60g ground almonds or ground hazelnuts (for nut allergies replace nuts with cornflour)
100g caster sugar
100g stork or softened butter
20 small blackberries
1 eating apples peeled and grated
1/2 tsp of ground cinnamon

Preheat 170˚c

Mix together everything apart from the blackberries. Spoon into 4 *^prepared moulds, dot with the blackberries, bake in a preheated oven for 20-25 minutes. Cool for 5 minutes in the pans so they firm slightly before turning out.

Serve warm with ice-cream or cream (or both)

                      *If using teacups serve in the cup on a saucer