A warming autumn dessert, perfect for cosy nights on the sofa. The pudding tastes even better with freshly foraged blackberries – if you don’t have any in your freezer, plan ahead for next year and pick them when they ripen in late August to early September.

Ingredients:
125g/5oz butter
125g/5oz caster sugar
125g/5oz self-raising flour
2 eggs
75ml milk
300g/12oz blackberries
75g/3oz granulated sugar
150ml red wine

Method:
1. Grease a 1.2 litre ovenproof pudding bowl and line the bottom with a round of greaseproof paper.

2. Put 2-3cm of water in a saucepan large enough to hold the bowl with a lid on.

3. Beat the butter and caster sugar until light and fluffy, then beat in the eggs one at a time. Fold in the flour and milk and mix carefully until smooth.

4. Put approximately a third of the blackberries into the bowl. Spoon the mixture over them and level off with a spoon.

5. Cover with foil with a pleat in the middle and seal around the edge.

6. Bring the water to the boil, then lower the pudding in carefully and pop on the lid.

7. Reduce to a simmer, steaming for 1.5 to 2 hours and checking regularly that there is enough water in the bottom of the pan.

8. Whilst that is cooking, put the granulated sugar and wine into a small pan and stir over a low heat until the sugar has dissolved. Increase the heat, boiling until the liquid reduces by half. Add the remaining blackberries and simmer until cooked. Press the fruit through a sieve to puree, which also removes the seeds.

9. Run a knife around the pudding and turn out onto your serving dish. Serve with the extra puree poured over the top and some lovely hot custard.