Toddler Kitchen – Dunfillan (Blackberry) Pudding for Burns Night

On Burns Night (25th January) we eat (veggie) haggis, neeps (turnips) and tatties (potatoes).  This is last years post which features ideas and some links to resources to help celebrate.


I had thought we would make some shortbread for dessert, but I had a look through “Teach your bairns to cook” by Liz Ashworth and spied a yummy sounding pudding.

Ingredients
110g flour
50g butter (we use olive oil spread)
50g caster sugar
2 eggs beaten
2 tablespoons milk (I didn’t add this)
grated rind of 1 lemon (we didn’t have this)
1 teaspoon baking powder
pinch of salt
Filling
450g brambles (blackberries).  Traditionally this pudding is seemingly made with brambles or blaeberries *wild blueberries” but can be made with any fruit.  We used raspberries and blueberries.   Frozen berries would work well.
110g sugar (I reduced this amount)

Method
Heat the fruit and filling sugar in a pan until the fruit is soft and sugar dissolved (amount 5 minutes).
Sieve the flour, baking powder and salt into a bowl.
Into another bowl cream butter and sugar together.  Beat in one egg and one tablespoon of flour mixture.  Add lemon rind, milk and rest of flour.  Fold in gently (we didn’t do this, bit difficult to do things gently with a toddler!)
Spoon fruit into a pie dish then top with sponge mixture. 
Look gazingly at it.  Luath loves berries and the smell of the raspberries was making it very tempting for her.

Bake for about 20 minutes at 180 C.
Pudding is best eaten hot.  We ate it with some ice cream – delicious.
   
(Luath is 24 months)