Some of the mountain (or should that be lake) of apple and blackberry summer pudding mix in the freezer got used up recently in a very simple pudding; basically a Yorkshire pudding batter with a twist.
Combine four tablespoons of flour with one large egg, two tablespoons of sugar, slowly adding just under a cup of milk and beat to a thin batter. Add eight ounces of apple and blackberry (I've used chopped plums in the past; you may have raspberries, you could try raisins, prunes...just experiment) and stir in.
Pour the batter mix into a greased loaf tin or ovenproof dish and bake for about 30-40 mins at 180 C. If it's still a bit watery give it some more time.
Allow to cool a little; in fact this is lovely next day for breakfast!