Thyme Berry Pudding


Make use of late summer berries with this light and tangy dessert with a hint of thyme.

Serves: 6 people

Preparation: 10 – 15 minutes

Cooking time: approx 30 minutes


8 Sprigs fresh thyme

20g blackberries

20g redcurrants

20g cherries (pitted)

20g raspberries

1 tablespoon caster sugar

2 tablespoon water

For the Sponge

50g caster sugar

75g butter

2 eggs

1 teaspoon vanilla extract

125g self-raising flour

6x pudding moulds  


  1. Place the blackberries, redcurrants, cherries and raspberries in a medium saucepan.
  2. Add the caster sugar and water to th epan then take six of the thyme spriggs and carefully strip off the leaves then add to the berries.
  3. Place the berries over a low heat and stir for 2-3 minutes until the berries are soft. Turn off the heat and leave to cool.
  4.  Grease the pudding moulds with butter and put the remainder of the butter into a mixing bowl.
  5. Add the caster sugar, eggs, vanilla essence and flour to the butter and mix with a wooden spoon until all the ingredients are combind together.
  6. Place the mixture evenly into the moulds and cover with foil, place into a steamer for approx 30 minutes.
  7. Once the sponges have cooked through carefully take out of the steamer and leave to rest for 2-3 minutes.
  8. Tip the sponges onto small plates and serve the berry sauce on top of the sponge, letting the mixture run down the sides.
  9. Garnish with the remaining sprigs of thyme and serve.
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Last modified onWednesday, 21 October 2015 15:42

Tina is the founder of Humble Herbs Products and the author of 'A Cooks Guide to Herbs'

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