Lightly butter 4 x 250 ml (8 floz) metal pudding moulds and line the bases with a circle of non-stick baking paper.
Add half the blackberries to a small saucepan, then add the sugar, cornflour and water and mix together. Cook, stirring for 3-4 minutes, until the blackberries are soft and the sauce is thick. Add the remaining blackberries and leave to cool.
To make the sponge, put all the ingredients into a bowl and beat together until smooth.
Spoon the blackberry mixture into the bottom of the pudding moulds then spoon the sponge on top and level the surface.
Loosely cover the top of each mould with a square of buttered foil then cook in the top of a covered steamer for 30-35 minutes until the sponge is well risen and can be lightly pressed with a fingertip and the mixture will spring back.
Loosen the edges of each pudding with a round bladed knife, turn out on to plates, remove the lining paper and serve immediately with custard or cream.
Our thanks to Seasonal Berries for providing this recipe
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