- 3 Eggs
- 1/2 Cup (110g) of Caster Sugar
- 1 Tablespoon of Cornflour
- 3/4 Cup (110g) of Self Raising Flour
- 1 Teaspoon Butter
- 1/3 Cup (75g) Extra Caster Sugar
- 1/2 Cup (125 ml) Water
- 300g Frozen Blackberries
- 500g Frozen Mixed Berries
- 1/4 Cup (80g) Blackberry Jam
- Preheat oven to moderate (180°C / 160°C fan forced) Grease 25cm x 30cm swiss roll pan; line with baking paper.
- Beat eggs in small bowl with an electric mixer until thick and creamy. Gradually add the sugar, 1 tablespoon at a time, beating until sugar dissolves between each addition. Transfer to a larger bowl.
- Fold triple-sifted flour into egg mixture. Pour combined butter and the boiling water down the side of the bowl; fold into egg mixture. Pour mixture into pan. Bake, uncovered for about 15 minutes. Turn onto wire rack to cool.
- Meanwhile, place the extra 1/3 cup of caster sugar and the water in a medium saucepan; bring to a boil. Stir in the fruit; return to a boil. Reduce the heat and simmer uncovered for about 3 minutes or until fruit thaws. Strain over a medium bowl and reserve the syrup and berries separately.
- Line a 1 litre (4 cup) pudding basin with some plastic wrap, extending the wrap 10cm over the side of basin. Cut circle slightly smaller than the top edge of the basin. Cut another circle from the cake, the same size of the base of the basin. Cut remaining cake into 10cm pieces; place small cake circle in the base of basin and use pieces to line the side of the basin. Pour 2/3 cup of the reserved syrup into a small jug; reserve. Fill basin with berries; cover with the remaining syrup, top with a large cake circle. Cover pudding with overhanging plastic wrap, weight the pudding with a saucer, refrigerate for 3 hours or overnight.
- Stir jam and 2 tablespoons of the reserved syrup in a small saucepan until heated through. Turn the pudding onto a serving plate; brush with the remaining reserved syrup then jam mixture. Optional: Serve with whipped cream.