Baked Blueberry, Lemon and Almond Pudding

• blueberries or 2 lbs blackberries↗2 lbs
• sugar (or to taste)↗3 -6 ounces
• lemon, zest of↗1
• For the pudding mix
• self raising flour↗4 ounces
• ground almonds, dry fried to toast them↗2 ounces
• caster sugar↗3 ounces
• butter, melted and cooled↗3 ounces
• large egg↗1
• pint buttermilk or 1/4 pint milk↗1⁄4 pint
• lemon, zest of↗1
• drops almond extract↗5
• tablespoons sliced almonds↗2 tablespoons

Step-by-step instructions

1. 1

   preheat oven to 350°F.

2. 2

   butter a 9x12 inch ovenproof dish.

3. 3

   put berries, sugar and 1 lemon zest into dish and mix.

4. 4

   Sieve the flour into a bowl.

5. 5

   add cooled ground almonds and sugar.

6. 6

   Beat in the melted butter, egg, buttermilk, lemon zest and almond extract.

7. 7

   spoon this over the fruit leaving about 1 inch of fruit uncovered around the sides.

8. 8

   sprinkle the flaked almonds over the top and bake until the fruit is bubbling and the pudding is browned, about 40 minutes.