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Almond and blackberry self-saucing pudding

Serves: 8
Prep: 15
Cook: 35

    High in fibre and bursting with taste, this indulgent dessert combines sweet blackberries with the nutty flavour and buttery texture of almond meal.


    • 1 cup wholemeal self-raising flour
    • ½ cup white self-raising flour
    • ½ cup sugar
    • ¼ cup almond meal
    • 2 tbs margarine, melted
    • ¾ cup So Good lite soy milk or dairy milk
    • 1 ½ cups frozen blackberries
    • 1 cup orange juice
    • 1 cup boiling water
    • ¼ cup brown sugar
    • 1 tbs margarine (extra)


    1. In a large mixing bowl, combine sifted flours, sugar and almond meal. Add melted margarine to milk. Slowly add milk mixture to dry ingredients. Stir until smooth batter is formed.
    2. Fold through blackberries. Place mixture into a lightly greased 2 litre baking dish.
    3. In a separate bowl, combine orange juice, water, brown sugar and margarine.
    4. Carefully pour orange juice mixture over the batter. Bake in a moderate oven, 180°C, for 35 minutes, or until golden. Serve warm with low-fat ice cream or So Good frozen dessert.


    • This pudding can be made with other berries in place of blackberries. Try a mix of your favourites.


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