This is an easy, simple summer pudding that’s quite quick to put together. Get ahead by making the crumble up to three days in advance (keep it in a well-sealed container). Feel free to swap the berries for another fruit, and use creme fraiche instead of yoghurt, if you like.
FOR THE BLACKBERRIES | |
540g | blackberries, cut in half |
45g | caster sugar |
1 tsp | finely grated lime zest |
1 tsp | orange blossom water (optional) |
FOR THE OAT CRUMBLE | |
50g | jumbo oats, 30g blitzed finely in food processor |
20g | plain flour |
40g | wholemeal spelt flour (or regular wholemeal flour) |
¼ tsp | bicarbonate of soda |
¾ tsp | flaked sea salt |
40g | demerara sugar |
45g | unsalted butter, melted |
2 tsp | golden syrup |
2 tsp | double cream |
FOR THE CREAM FILLING | |
255ml | double cream |
255g | greek-style yoghurt |
45g | icing sugar |
1½ tsp | vanilla bean paste |
2 tsp | finely grated lime zest |
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