Blackberry picking has always been one of my favourite activities to do with my kids and I have fond memories of their little hands and faces covered in blackberry juice! This fantastically colourful autumnal pudding is one of the loveliest and simplest ways to eat blackberries.
Gently cooked blackberries are stirred through soft whipped cream and yoghurt with a drizzle of honey. This is so simple to make, so beautiful to look at and a joy to eat!
Blackberries are loaded with vitamins A, C and K; as well as plenty of gut-friendly fibre and polyphenols.
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- Reserve eight blackberries for decoration, then tip the remaining blackberries into a small saucepan. Heat through for a few minutes, letting the blackberries break down and release their juices. Set aside to cool.
- Pour the double cream and honey into a large mixing bowl, and whip until very thick (I use a handheld electric whisk). Gently fold through the Greek yoghurt, then half of the cooled blackberries.
- Into four serving glasses, layer the cream and yogurt mixture with the remaining cooled blackberries. Garnish with the reserved whole blackberries and serve.
- If your family prefers a smooth texture, blitz the cooled blackberries into a puree and sieve to get rid of the seeds, before folding through the cream, honey and yoghurt mixture.
- For those who prefer a little extra sweetness, add a drizzle of honey or maple syrup on top.
- This is delicious using dairy-free alternatives such a coconut yoghurt in place of the double cream and Greek yogurt.
- You could use your favourite frozen berries in place of the blackberries – raspberries and blueberries work well.
- Store any leftovers in the fridge and use within two days. It also works well as a frozen yoghurt – pop it in the freezer for 3-4 hours to freeze through. Remove from the freezer half an hour before you want to eat it.