Blackberry Amber

This is a very good way to serve blackberries as the top of the dessert is both soft and crisp. Apple can also be used.


  • 450g (1 lb) Blackberries
  • A little water
  • 75g (3 oz) and 50g (2 oz) Caster sugar
  • 1 Egg yolk
  • 4 tblsp Milk
  • 3–4 Sponge cakes or double sponge fingers
  • 1 Egg white


  1. Cook the blackberries, water and enough sugar to sweeten, then put the fruit and some, but not all, of the juice into a buttered pie dish.
  2. Beat the egg yolk with the milk, cut the sponge cakes in half and soak in the egg and milk mixture.
  3. When the sponge cakes have absorbed the egg and milk, lay them over the blackberries to cover.
  4. Preheat the oven to 180°C/350°F/gas mark 4 and cook for about 20 minutes or until the top is golden brown.
  5. Meanwhile, whip up the egg white, add the caster sugar, take out the amber (the fruit and sponges) from the oven, and spread the egg mixture over the top.
  6. Turn the oven down to 140°C/275°F/gas mark 1 and put back in oven, leaving for about 15 minutes or until the top is amber-brown. Serve hot with cream.


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