This cake can easily be turned into a pudding by serving with some hot custard, which I would heartily recommend. There are few things that aren’t improved by custard. 

Ingredients

• 200g butter
• 300g golden caster sugar
• 4 eggs
• 200g plain flour
• 0.5tsp baking powder
• 2 tbsp whole milk
• 300g blackberries
• 1 tsp vanilla extract

Instructions

1. Heat the oven to 180c/fan160c/gas 4. Butter and line a 22cm cake tin.
2. Cream the butter with 200g sugar until pale. Gradually add the eggs, then the flour and baking powder. Stir in the milk until smooth.
3. Place 300g of the blackberries into the bottom of the tin. Pour over the batter and bake for 50 – 55 minutes until golden and cooked through.
4. Leave to cool a little before turning onto a plate. Serve warm with cream or custard.