Pudding Omelettes with Blackberries
For the berries: put the sugar and water into a small, heavy-based pan over a low heat until the sugar has dissolved, , stirring every now and then.
Add the liqueur if using, then let the mixture bubble for 1-2 minutes until lightly syrupy. Remove from the heat and gently stir the blackberries into the hot syrup. Leave to cool.
Whisk together the egg yolks and vanilla.
Whisk the egg whites until frothy. Add the sugar and whisk again until stiff.
Carefully fold in the egg yolks.
Heat a small knob of butter in a frying pan. Preheat the grill to high.
Spoon 1/4 of the omelette mixture into the frying pan and gently spread to fill the pan, being careful not to deflate it.
Cook over a medium heat for 2-3 minutes, until the bottom of the omelette is pale golden.
Put the pan under the grill for about 1 minute, until the top is golden.
Using a slotted spoon, quickly spoon some of the blackberries over one half of the omelette and carefully fold the other half over the fruit. Slide the omelette onto a serving plate.
Spoon a little of the syrup around, sift icing sugar over the top and serve immediately with whipped cream.
Quickly repeat with the remaining butter, omelette mixture and berries.