Chia & Lemon Pudding

  • 10 Mar - 16 Mar, 2018
  • Mag The Weekly
  • Cookery


· 1tbsp oil

· Zest of 1 lemon

· 100g caster sugar

· 100g margarine

· 2 eggs

· 100g self-raising flour

· 4tsp chia seeds

· 150g blackberries

For custard:

· 1tbsp cornflour

· 2 egg yolks

· Juice of 1 lemon

· 100g puréed blackberries


Preheat oven to 180°C. Brush four, 200ml metal pudding moulds with oil the line bases with a circle of baking paper. Blitz lemon zest with sugar in a food processor then add margarine and blend until smooth. Add eggs and flour, and mix until smooth. Stir in chia seeds and blackberries, and divide between pudding moulds. Cover each with a square of oiled foil then stand them in a roasting tin that is half filled with boiling water. Cover tin with foil and bake for 35-40 minutes. Make the custard by mixing cornflour with two tablespoons of water in a pan. Mix in egg yolks and when smooth, stir in lemon juice and puréed blackberries. Bring to boil and stir until thick. Remove from heat and stir until smooth. Drizzle over cooked pudding and enjoy.