Blackberry and lemon pudding

[sheffy]

We have been blackberrying a lot recently and the blackberries are huge this year owing to the weather. We had a dinner party last weekend and I did two puddings - one was a blackberry and apple pie and the other was this. People preferred this to the pie!

1/2 lb blackberries
1 oz butter
4 oz caster sugar
1 lemon
2 eggs
1/4 pint milk
1 oz plain flour
1/4 pint whipping cream

Cream the butter and 2 tablespoons of the sugar. Grate the lemon rind into this and then add the juice and bet really thoroughly.
Separate the eggs and beat the milk into the yolks. add gradually to the creamed mixture alternately with the sifted flour and the rest of the sugar, beating until thoroughly blended. Whisk the egg whites until stiff and fold in.
Wash the blackberries and put some on one side to decorate. Put the rest into the base of a 1 pint dish and pour the mixture over the blackberries. Pout the dish in a roasting tin which contains 1 inch of hot water. Bake at 190C mark 5 for 40-45 minutes until the top is golden brown and set. To test press the top with a finger. It is set if it doesn't leave an imprint. The tops sets like a sponge and there is a creamy lemony sauce under it and then blackberries! You can eat it hot or cold. If you eat it hot sprinkle it with caster sugar and decorate with the rest of the berries. Serve with whipped cream. If cold just put swirls of whipped cream on it and decorate with blackberries.
Mmmmmmmmmm!