Fig and Blackberry Steamed Sponge.

A Classic steamed sponge using these seasonal fruits.

Ingredients:

2 figs

200g blackberries

50g golden syrup

225g golden caster sugar

1 orange (zest only)

3 free range eggs, lightly beaten

175g self-raising flour

Method:

-Place 100g of the sugar in a small saucepan with 2 tblsp of water and dissolve over a low heat, add the blackberries, stir, remove from the heat and allow to cool.

-Butter a 1.2 litre pudding basin, slice the figs 3mm thick and arrange around the sides of the basin. Spoon half of the cooled blackberries into the bottom.

-Cream together the butter, the rest of the sugar, the golden syrup and the zest of the orange.

-Add the egg a little at a time, beating continuously. Fold in the flour. Spoon the mixture into the pudding basin.

-Cover the basin with a circle of baking powder and a circle of foil on top, making sure they are loose fitting to allow the pudding to rise. Tie around the edge with string to secure.

-Place in a steamer or in a large pan with an upturned saucer in the bottom and enough water to come up 1/3 of a way up the basin and put the lid on. Simmer for approx 1 and 1/2 hours or until a skewer comes out clean. (using a steamer will probably cut the time down by 20 minutes.

-When cooked turn out onto a plate, warm the rest of the blackberry mix and spoon over the sponge. Serve with custard, ice cream or pouring cream.