Autumn fruit: blackberries

Use ramekins, about 150-175ml capacity. The puddings can be served in the ramekins, dusted with icing sugar or turned out so the fruit is on top.

Makes 6
Prep time: 10 minutes, plus 20 minutes resting
Cooking time: 15 minutes

Ingredients
100g plain flour
1 medium egg, separated
300ml milk
butter for greasing ramekins
50g caster sugar
175g fresh blackberries, plus extra berries for garnish (optional)
icing sugar, to dust

Directions
1. Place the flour, egg yolk and milk in a bowl and mix well to make a smooth batter (or do this in a food processor). Leave to rest for 20 minutes. Preheat the oven to 230C/450F/gas mark 8, butter the ramekins and place on a baking sheet.

2. Divide the blackberries equally between the ramekins. In a separate bowl, whisk the egg white to until it will hold a medium peak, then whisk in the sugar, a little at a time, until the mixture is smooth and glossy.

3. Fold into the batter, then spoon into the ramekins over the blackberries and bake for 15 minutes or until the risen and golden. Dust with icing sugar to serve and garnish with extra fresh blackberries, if desired.