Butter a 1.2litre/2 pint pudding basin. Line the base of the basin with a small piece of baking paper. Scatter 150g/5½oz of the blackberries into the bottom of the basin and set aside.

Use any type of berries you have on hand, such as raspberries, blueberries, or strawberries, in place of blackberries. Swap almond milk for coconut milk, soy milk, or regular dairy milk if you ...

Pour hot water into the roasting tin so its half way up the sides. Bake until golden and puffed up – about 30 minutes. Serve immediately with the blackberry compote and whipped cream.