Warm blueberry puddings with crème de cassis

Myrtilles (we know them as bilberries) are common fruits in France and we love to use local ingredients in the chalets – this has been one of our tried and tested recipes for a few seasons. As bilberries are not widely available I have used blueberries, which work just as well. If you pop these puds into the oven when you sit down to eat your main course they are practically perfectly done when you are ready to eat your pudding – magic isn’t it?