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Blackberry and liquorice steamed pudding recipe

This was one of the few nice items on the menu. So I've tried to recreate it. It's dark, deep and delicious.
Course: Dessert, Pudding
Cuisine: English
Keyword: Blackberry, Liquorice, Steamed pudding
Servings: 8


  • A pudding bowl (size 36 or 24)
  • string
  • square of parchment paper larger than the size of the bowl
  • square of tin foil larger than the size of the bowl
  • Large saucepan with lid, enough to contain the pudding bowl
  • Saucer.


  • 250 g blackberries
  • 1 tbp liquorice syrup https://www.souschef.co.uk/products/concentrated-liquorice-flavour
  • 1 tbsp black treacle, heaped
  • 2 tbsp golden syrup
  • 175g caster sugar
  • 175g butter, softened (salty or unsalted)
  • 175 g self-raising flour
  • 3 eggs
  • 1 stick vanilla, split and seeds scraped out


  • Turn over the pudding bowl and cut a circle the size of the top of the bowl, with a large margin of 4 cms (2 inches) in both the parchment and the kitchen foil. Pleat both pieces of paper/foil down the centre, a centimetre (1/2 inch) overlapping.
  • Butter (well) a pudding bowl, size 36 or 24.
  • Put the blackberries, liquorice and syrups into a small pan and poach the berries for a few minutes, but keep them whole. Pour the berries into the bottom of the pudding bowl. Keep the liquoricey liquid aside.
  • Cream the sugar and butter together. Then add the flour slowly, then the eggs. Add the vanilla. Do not overmix.
  • Pour into the pudding bowl on top of the blackberries.
  • Cover the top of the bowl with the parchment paper, then the foil and cut a piece of kitchen string so that it fits the circumference of the bowl under the lip and has enough to make a handle.
  • Knot the string around the circumference and tie the extra string to the other side of the bowl to make the handle for lifting out the bowl.
  • Place a saucer in the bottom of a large lidded saucepan and place the bowl on top.
  • Boil a kettle and fill carefully until the water reaches half way up the bowl in the saucepan.
  • Bring to the boil then simmer with the lid on for 2.5 hours.
  • Check every so often that the water hasn't evaporated. If it's low, top it up.
  • When you put a skewer through the paper/foil lid and it comes out clean, it's ready.
  • Lift the pudding up out of the saucepan and,after loosening with a palette knife arouund the edges, up-end on a plate or cake stand
  • Pour the remaining liquoricey sauce over the top.
  • Serve with cream or icecream.