Blackberry Pudding with Whisky

Prepare the pudding: soak the blackberries in whisky for 30 minutes or overnight

Preheat the oven to 350°F (moderate)

Grease a 22cm diameter mold

In a large bowl, combine the vanilla pods, drain the blackberries and add them to the mixture

Reserve the whisky for the sauce

In a saucepan, mix the milk, cinnamon, and vanilla essence

Cook over medium heat until bubbles form on the surface around the pan

Beat the eggs with sugar until well mixed

Add the milk gradually

Pour this mixture over the pudding and remove the cinnamon stick

Let it rest for 10 minutes and then transfer to the prepared mold

Place the mold in a hot water bath

Bake for 45 minutes or until, inserting a knife into the center, it comes out clean

While this is baking, prepare the sauce: in a bowl over simmering water, beat the egg with sugar until light and doubled in volume

Add the butter gradually, mixing well

Finally, add the whisky from the blackberries

If necessary, complete with more whisky to reach 1/4 cup

Remove the pan from the heat, but leave the bowl in the water to keep the sauce warm

Unmold the pudding and serve with the warm sauce

329 calories per serving