Baked Blackberry and Ginger Pudding

I generally prefer clean, light, fresh fruit-based desserts that don't sit heavily at the end of a meal. But as the weather turns cooler and the days become shorter, there is something undeniably comforting about this warm, sweet pudding and the slightly spicy aroma that emerges when you plunge your spoon in.

• 7 Tbs. unsalted butter, softened, plus extra to grease
• 1/2 cup superfine sugar
• 2 organic eggs
• scant 3/4 cup self-rising flour
• finely grated zest of 2 lemons
• 4 pieces of preserved ginger in syrup, drained and minced
• sea salt
• 2 Tbs. corn syrup
• 2 Tbs. honey
• 12 plump blackberries
• thick cream, to serve

Preheat the oven to 375°F (convection oven to 350°F). Butter 4 individual ovenproof ramekins or custard cups, 2/3-cup capacity, and set aside. In a large bowl, cream together the softened butter and sugar until pale and smooth. Add the eggs, one at a time, beating well after each addition. Sift in the flour from a good height and fold in gently. Finally, add the lemon zest, preserved ginger, and a restrained pinch of salt. Fold in until evenly mixed.

Mix together the corn syrup and honey and spoon 1 Tbs. into each mold. Add 3 blackberries to each and then spoon the pudding on top. Cover each mold loosely with a piece of buttered foil and place the molds on a baking sheet. Bake, until well risen and cooked through, 25 to 30 minutes. To test, stick a skewer into the center; it should come out clean.

Run a knife around each pudding and turn out onto a warm plate. Serve with a pitcher of cream.