Serves 4

100g/31/2oz unsalted butter (softened), plus a little extra for buttering ramekins or a pudding bowl (capacity 500ml/17fl oz)
100g/31/2oz caster sugar
2 whole eggs
100g/31/2oz self-raising flour
Grated zest of 2 lemons
4 knobs stem ginger, very finely chopped
A small pinch sea-salt
4tbsp golden syrup
12 plump blackberries

Heat the oven to 180C/350F/Gas4. First butter the ramekins, or pudding bowl and set aside. Cream the softened butter and sugar together until well mixed and smooth (you will find this almost impossible if your butter is too hard). Add the eggs one at a time, beating well after each addition. Sift in the flour from a good height, mixing it in gently. Finally add the lemon zest, ginger and a small pinch of salt.

Divide the golden syrup among your ramekins. Drop three blackberries into each and cover with the sponge mixture. Cover each loosely with buttered foil and bake in the hot oven for 30 minutes. The puddings are done when you can stick a skewer in the centre and pull it out clean. Turn out on to warm plates and serve while still warm with a jug of beautiful unpasteurised cream.