Blackberry or Whortleberry Pudding

Coating the berries in flour prevents them from sinking to the bottom during steaming by creating a barrier that suspends them in the thick batter. The molasses provides moisture and acidity that activates the baking soda, creating carbon dioxide bubbles for a lighter texture despite the dense batter. Steaming rather than baking keeps the pudding moist and prevents a dry crust from forming, while the long cooking time allows the flour to fully hydrate and the flavors to meld into a cohesive dessert.