Blackberry Lemon Pudding Food

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BLACKBERRY SUMMER PUDDING



Blackberry Summer Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 35m

Number Of Ingredients 10

2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
Unsalted butter, for the dish
1 loaf (about 1 pound) sliced white sandwich bread
1 vanilla bean
1 cup heavy cream
2 tablespoons confectioners' sugar
8 cups blackberries (about 6 half-pints), plus more for serving
3/4 cup granulated sugar
2 tablespoons honey or agave syrup

Steps:

  • Toss 4 cups blackberries with the granulated sugar, honey and lemon zest and juice in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium low and simmer gently, uncovered, until the berries burst, about 8 minutes. Remove from the heat and stir in the remaining 4 cups berries. Let cool.
  • Butter the bottom and sides of a 2-quart souffle dish and line with plastic wrap. Trim off the bread crusts, then line the bottom and sides of the dish with a single layer of bread, trimming the slices as needed to cover the dish completely.
  • Spoon half of the berries and juice into the dish. Cover with a single layer of bread slices. Top with the remaining berries and finish with another layer of bread to completely seal the pudding. Pour any remaining juices over the top layer and cover with plastic wrap. Set a small flat plate on top and weigh it down with a large heavy can. Refrigerate the pudding at least 6 hours or overnight.
  • Before serving, split the vanilla bean lengthwise and scrape the seeds into a chilled bowl. Add the cream and confectioners' sugar and beat with a mixer until it holds soft peaks.
  • Remove the plate and plastic wrap and set the souffle dish in a sink filled with 1 inch of warm water to loosen the pudding. Place a serving plate on top, invert the pudding onto the plate and remove the plastic wrap. Serve with the whipped cream and more blackberries.

BLACKBERRY & LEMON FOOL



Blackberry & lemon fool image

Create this delicious pudding in just 10 minutes, then pop it in the fridge. Serve in glasses and garnish with fresh blackberries for an elegant summer dessert

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 10m

Number Of Ingredients 4

200g blackberries , plus extra for the topping
3 tbsp icing sugar
zest and juice of ½ a lemon
250ml double cream

Steps:

  • Tip the blackberries into a pan with 2 tbsp icing sugar, plus the lemon zest and juice. Simmer until syrupy, then leave to cool. Chill for a few hours.
  • Whip the double cream with 1 tbsp icing sugar, then swirl through most of the blackberry sauce. Serve in glasses with extra sauce and fresh blackberries on top.

Nutrition Facts : Calories 744 calories, Fat 67 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

OUTRAGEOUS LEMON BERRY TRIFLE



Outrageous Lemon Berry Trifle image

I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.

Provided by cookiequeen

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners' sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries

Steps:

  • Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
  • Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
  • Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g

BLACKBERRY PUDDING CAKE



Blackberry Pudding Cake image

This recipe is similar to a cobbler, but we like it better. It's heavenly with a little ice cream on top! Great with blackberries, boysenberries, and tayberries.

Provided by Yomama

Categories     Desserts     Cakes

Time 1h

Yield 9

Number Of Ingredients 10

2 cups fresh blackberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 ½ cups white sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
½ cup milk
3 tablespoons butter, melted
1 tablespoon cornstarch
1 cup boiling water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
  • Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
  • Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
  • Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 48.8 g, Cholesterol 11.3 mg, Fat 4.4 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 88.5 mg, Sugar 35.5 g

BLACKBERRY LEMON PUDDING CAKE



Blackberry Lemon Pudding Cake image

Make and share this Blackberry Lemon Pudding Cake recipe from Food.com.

Provided by LMillerRN

Categories     Dessert

Time 55m

Yield 5 serving(s)

Number Of Ingredients 14

1/4 cup all-purpose flour
2/3 cup granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup low-fat buttermilk
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
2 tablespoons butter, melted
2 large egg yolks
3 large egg whites
1/4 cup granulated sugar
1 1/2 cups blackberries
cooking spray
3/4 teaspoon powdered sugar

Steps:

  • Preheat oven to 350.
  • Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.
  • Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.
  • Pour the batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.

Nutrition Facts : Calories 280.8, Fat 7.2, SaturatedFat 3.9, Cholesterol 98.1, Sodium 179.2, Carbohydrate 49.9, Fiber 2.6, Sugar 42, Protein 6.2

MEYER LEMON AND BLACKBERRY BREAD PUDDING WITH MEYER LEMON WHIPPED CREAM



Meyer Lemon and Blackberry Bread Pudding with Meyer Lemon Whipped Cream image

Provided by Bobby Flay

Categories     dessert

Time 1h45m

Yield 10 servings

Number Of Ingredients 15

16 ounces brioche (weighed after crust removed) about 1 large loaf, cut into 1 1/2 -inch cubes
3 3/4 cups heavy cream
1 1/4 cups granulated sugar
Zest of 1 Meyer lemon
6 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1 1/2 pints fresh blackberries
1 tablespoon Meyer lemon juice
Meyer Lemon Whipped Cream, recipe follows
1 1/2 cups cold heavy cream
1 1/2 tablespoons granulated sugar
1 tablespoon Meyer lemon juice
Zest of 1 Meyer lemon
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly.
  • Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
  • Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard.
  • Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving. Toss the remaining 1/4 cup sugar with the blackberries. Serve bread pudding topped with macerated berries and Meyer Lemon Whipped Cream.
  • Combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form.

LUSCIOUS LEMON PUDDING WITH SUMMER BERRIES



Luscious lemon pudding with summer berries image

You'll have most of the ingredients for this sumptuous pudding in your cupboard and fridge already. A great recipe for kids to help with

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 1h

Number Of Ingredients 10

50g soft butter , plus extra for greasing
200g caster sugar
2 large lemons
3 large eggs
50g plain flour
300ml milk
200g strawberries
150g blueberries
2 tbsp blackcurrant cordial or 2 tbsp sugar
icing sugar , for dusting

Steps:

  • Butter an ovenproof dish and heat the oven to 180C/160C fan/ gas 4. Carefully weigh out the butter and sugar into a bowl.
  • Finely grate the zest from the lemons. For best results, grate, then turn the lemon a little and grate again, so you just take off the yellow skin rather than the pith below. Halve and squeeze the juice from the lemons - you need 100ml, so make up with a splash of water or more juice.
  • Separate the eggs (put the whites in a large, clean bowl), being careful not to get any yolk in with them. Whizz the butter, sugar and zest in a food processor until creamy. Add the juice, whizz again; then, with the motor still running, tip in the yolks, flour and milk to form a smooth batter.
  • Whisk the egg whites, preferably with an electric hand whisk, until firm but not stiff. Pour in the lemon batter, then gently fold the 2 mixtures together with a large metal spoon, being light-handed so that you don't knock out all the air from the whites. Don't worry if it looks a bit lumpy.
  • Pour the mixture into the buttered dish, then put it in a roasting tin. Pour in a kettle of hot water into the tin so it is half-filled (this is called a bain marie). Ask an adult to help you with this bit. Bake for 35 mins until the top is set and there is a saucy lemon curd below. Use oven gloves to remove it from the oven.
  • While the pudding is baking, pull or cut the hulls (the green tops) from the strawberries. Halve or slice them if large. Put in a bowl with the blueberries, then spoon over the cordial or sugar and mix together. Remove the pudding from the tin, dust with icing sugar through a sieve and serve warm or cold, with the berries.

Nutrition Facts : Calories 401 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 58 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium

BLACKBERRY PUDDING CAKE



Blackberry Pudding Cake image

It's blackberry season in Seattle and this is one of our favorites. It's quick, easy and a few blackberries go a long way.

Provided by ktdid

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup sugar, divided
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon butter, melted
1 pint blackberry
3/4 cup boiling water

Steps:

  • Preheat oven to 375 degrees F.
  • Mix flour, 1/2 cup sugar, baking powder and salt in medium bowl.
  • Stir in milk, vanilla and melted butter.
  • Spread batter in greased 9 inch deep dish glass pie plate (or 10 x 6 baking dish).
  • Scatter blackberries over the batter and sprinkle with remaining 1/2 cup sugar.
  • Pour boiling water over berries, place dish in oven and bake for 25-30 minutes until top is golden brown.
  • Serve with ice cream or whipped cream, if desired.
  • I have also substituted Italian prune plums, peaches and raspberries for the blackberries- all are good!

Nutrition Facts : Calories 257.2, Fat 3.1, SaturatedFat 1.7, Cholesterol 7.9, Sodium 246.9, Carbohydrate 55.2, Fiber 3.1, Sugar 35.7, Protein 3.5

BLACKBERRY QUEEN OF PUDDING POTS



Blackberry queen of pudding pots image

These puddings are a delicious way of using up wild summer fruits

Provided by Barney Desmazery

Categories     Dessert, Dinner

Time 1h10m

Number Of Ingredients 8

25g butter , plus extra for greasing
600ml full-fat milk
zest 1 lemon
4 eggs , separated
200g golden caster sugar , plus extra for scattering
4 individual brioche rolls, sliced
140g blackberry jam or bramble jelly
450g blackberry

Steps:

  • Grease 6 large individual ramekins (about 300ml each) and heat oven to 180C/160C fan/gas 4. Bring the milk, lemon zest and butter to the boil, then turn off the heat. Beat the egg yolks with 100g of the sugar, then strain the hot milk over the egg yolks, beating constantly. Pour this custard into a jug.
  • Push the brioche into the ramekins so they are half-full. Pour the custard equally over the brioche, place the ramekins on a baking tray, then bake for 20 mins.
  • Meanwhile, bubble the jam with the blackberries for 6-8 mins in a shallow pan until they start to soften, then turn off the heat. When the brioche has a few mins left in the oven, whisk the egg whites in a very clean bowl until they form peaks. Gradually add the remaining 100g sugar and continue to whisk until peaky again.
  • When the brioche is golden and puffed up, spoon over the blackberries, then top with swirls of egg white. Scatter each with a little more sugar, then bake for 15 mins until golden. Leave to cool slightly before enjoying while still warm.

Nutrition Facts : Calories 493 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 63 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.68 milligram of sodium

BLACKBERRY, LEMON, AND GINGERSNAP CHEESECAKE PUDDING



Blackberry, Lemon, and Gingersnap Cheesecake Pudding image

Provided by Abigail Johnson Dodge

Categories     Liqueur     Milk/Cream     Ginger     Dessert     Freeze/Chill     High Fiber     Blackberry     Lemon     Marscarpone     Bon Appétit     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 21

Lemon curd:
6 tablespoons (3/4 stick) unsalted butter
2/3 cup sugar
1/2 cup fresh lemon juice
2 tablespoons finely grated lemon peel
2 tablespoons heavy whipping cream
Pinch of salt
2 large eggs
3 large egg yolks
Blackberry compote:
2 cups fresh blackberries (about 12 ounces)
3 tablespoons sugar
2 tablespoons limoncello
1 teaspoon finely grated lemon peel
Assembly:
4 ounces gingersnap cookies (about 16)
1 1/2 cups chilled heavy whipping cream
1/3 cup mascarpone cheese
Pinch of salt
Even easier: High-quality purchased lemon curd can be used in place of homemade.
Ingredient info: Limoncello is an Italian lemon liqueur available at many supermarkets and at liquor stores. Mascarpone, an Italian cream cheese, is sold at supermarkets and Italian markets.

Steps:

  • For lemon curd:
  • Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.
  • For blackberry compote:
  • Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • For assembly:
  • Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.
  • Uncover desserts. Spoon remaining berry mixture over and serve.

BLACKBERRY-LEMON PUDDING



Blackberry-Lemon Pudding image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 1h30m

Yield Six servings

Number Of Ingredients 12

2 pints blackberries
1 tablespoon rose water
1 cup plus 3 tablespoons sugar
4 eggs, separated
2 teaspoons lemon zest
1/2 cup fresh lemon juice
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
2 tablespoons melted unsalted butter, cooled
1 cup whole milk
1 tablespoon tapioca
Confectioners' sugar, for garnish

Steps:

  • Preheat the oven to 350 degrees. Place the blackberries in a 7 1/2-by-11 1/2-inch shallow baking dish and gently toss with the rose water and 3 tablespoons of sugar. Let stand for 30 minutes.
  • Meanwhile, in a large bowl whisk together the egg yolks, lemon zest and lemon juice. Add the flour, salt and remaining sugar and whisk until smooth. Whisk in the butter and the milk. In another bowl, beat the egg whites until stiff but not dry. Using a whisk, gently stir the whites into the batter.
  • Toss the tapioca with the blackberries. Pour the batter over the berries and bake until the pudding is lightly browned and cooked through, about 45 minutes. Serve warm or at room temperature dusted with confectioners' sugar.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 3 grams, Carbohydrate 57 grams, Fat 8 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 139 milligrams, Sugar 47 grams, TransFat 0 grams

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