BLACKBERRY PUDDING CAKE
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
SUMMER PUDDING WITH BLACKBERRIES AND PEACHES
Constructed from layers of soft, spongy sliced bread and tons of juicy, just-cooked fruit, this British dessert gets an update with a layer of barely sweetened whipped cream. It is the best thing since, well, sliced bread. Think of it as somewhere between a layer cake (where you don't have to bake any cake) and a tiramisù (where the coffee and chocolate is replaced by burst berries and juicy peaches). While the assembly should be a relaxed, messy affair, just be sure to adequately soak the bread so it reads as custardy, not dry.
Provided by Alison Roman
Categories custards and puddings, dessert
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Combine peaches, 1/3 cup sugar and the ginger, if using, in a medium pot over medium heat. Bring to a simmer and cook, swirling occasionally, until the peaches have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl; set aside to cool completely.
- Without rinsing out the pot (there's no need), combine the berries and remaining 1/3 cup sugar. Bring to a simmer and cook, swirling occasionally, until the berries have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl, separate from the peaches; set aside to cool completely.
- Meanwhile, using an electric mixer or a whisk, beat cream and confectioners' sugar until spreadable, pillowy, medium peaks form, 3 to 4 minutes. Whisk in labneh until well blended.
- Line a 9-inch springform cake pan with plastic wrap so that there is ample overhang. (A regular cake pan will also work; just make sure it has high sides or you might need to make the pudding in two vessels.)
- Place one layer of sliced bread on the bottom. Cut the bread to fit as needed to make sure there is an even layer with no obvious gaps (aesthetics don't matter here, as it'll be covered up).
- Spoon 1/3 of the berry juices onto the bread to thoroughly soak, followed by half of the berries themselves. Spoon 1/3 of the peach juices onto the bread and berries, followed by half of the peaches themselves.
- Spread 1/3 of the cream mixture onto the fruit and top with another layer of bread, making sure to fill any obvious gaps with bread that's cut to fit. Top bread with another 1/3 of the berry juices and all of the remaining berries, followed by 1/3 of the peach juices and all of the remaining peaches. Top with 1/3 of the cream mixture, setting the remaining cream mixture aside in the refrigerator.
- Place another layer of bread on top, making sure to fill any obvious gaps, especially around the edges, with bread that's cut to fit. Spoon remaining 1/3 of the blackberry and peach juices on top, making sure to stain the entire surface. Place a piece of plastic wrap on top and then place a plate on top of the plastic. Rest a heavy can (or another medium-sized, relatively heavy, food-safe object) on top to lightly compress the whole shebang. Refrigerate for at least four hours.
- When you're ready to serve, crush a handful of berries with a sprinkling of sugar; let sit for a few minutes. Remove springform sides and plastic wrap. (If using a regular cake pan, lift the pudding out by the excess plastic and transfer the entire pudding to a plate, platter or cake stand, removing plastic wrap.)
- Take the remaining heavy cream mixture and top the pudding, swirling in the crushed berries to create streaks and swirls. Slice (or spoon) the pudding and serve. Pudding can be assembled three days ahead, stored tightly wrapped and refrigerated.
BLACKBERRY & LEMON FOOL
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
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
BLACKBERRY SUMMER PUDDING
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 PUDDING
Take advantage of nature's bounty with this delicious recipe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar; add eggs and mix well.
- Sift dry ingredients together and add alternatively with milk to the first mixture.
- Add berries, taking caution not to crush them.
- Steam in a well-greased 2 quart mold for two hours.
- Serve with sweetened cream flavored with vanilla extract.
Nutrition Facts : Calories 273.8, Fat 3.8, SaturatedFat 1.9, Cholesterol 43.5, Sodium 178.7, Carbohydrate 53, Fiber 2.4, Sugar 18, Protein 7
BLACKBERRY PUDDING CAKE
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
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
More about "blackberry pudding food"
BLACKBERRY PUDDING | TESCO REAL FOOD
From realfood.tesco.com
BLACKBERRY PUDDING RECIPE WITH CRèME DE MûRE AND …
From discoverwildlife.com
STEAMED BLACKBERRY PUDDINGS - OLIVE MAGAZINE
From olivemagazine.com
LOW CARB KETO BLACKBERRY PUDDING [QUICK DESSERT …
From ruled.me
BLACKBERRY VANILLA BREAD PUDDING RECIPE - A SPICY …
From aspicyperspective.com
45 BLACKBERRY RECIPES BURSTING WITH JUICY FLAVOR - TASTE …
From tasteofhome.com
BLACKBERRY STEAMED PUDDING RECIPE - FOOD NETWORK …
From foodnetwork.ca
2.5/5 (38)Category Berries,Dessert,Dinner,Eggs And Dairy,SummerServings 6
BLACKBERRY PUDDING - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
34 BRILLIANT BLACKBERRY RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
THE BEST FRESH AND FROZEN BLACKBERRY RECIPES - SLOELY
From sloely.com
BLACKBERRY BREAD PUDDING RECIPE - PILLSBURY.COM
From pillsbury.com
BLACKBERRY PUDDING - RECIPE - COOKS.COM
From cooks.com
BLACKBERRY BUCKLE – AN OLD FASHIONED TREASURE - CHEF LINDSEY FARR
From cheflindseyfarr.com
BLACKBERRY PUDDING RECIPE? - NF.GENERAL.NARKIVE.COM
From nf.general.narkive.com
BLACKBERRY PUDDING | ENGLISH | KID-FRIENDLY | RECIPE
From bawarchi.com
BLACKBERRY CRUMBLE - EASY DELICIOUS PUDDING RECIPE - PENNY'S …
From pennysrecipes.com
BLACKBERRY BREAD PUDDING – MODERN HONEY
From modernhoney.com
BLACKBERRY ALMOND BREAD PUDDING RECIPE | DRISCOLL'S
From driscolls.com
APPLE AND BLACKBERRY PUDDING | BRITISH RECIPES | GOODTO
From goodto.com
BLACKBERRY PUDDING | FOOD TO LOVE
From foodtolove.co.nz
APPLE AND BLACKBERRY CUSTARD PUDDING - BETTER HOMES AND GARDENS
From bhg.com.au
32 BLACKBERRY RECIPES | OLIVEMAGAZINE
From olivemagazine.com
EASY STRAWBERRY-BLACKBERRY PUDDING (DAIRY FREE)
From whiteonricecouple.com
BLACKBERRY UPSIDE DOWN PUDDINGS | DIABETES UK
From diabetes.org.uk
RECIPES > DESSERTS > HOW TO MAKE BLACKBERRY PUDDING
From mobirecipe.com
ENGLISH BLACKBERRY PUDDING | I CAN COOK THAT
From icancookthat.org
SELF SAUCING BLACKBERRY & APPLE PUDDING - TALES FROM THE KITCHEN …
From talesfromthekitchenshed.com
DIET FOOD REVIEW: BLACKBERRY JELLY PUDDING, 45 CAL ⋆ EARTH TO VEG
From earthtoveg.com
35 DELICIOUS BLACKBERRY DESSERTS | TASTE OF HOME
From tasteofhome.com
BEST BLACKBERRY RECIPES - 23 EASY BLACKBERRY DESSERTS
From goodhousekeeping.com
BLACKBERRY PUDDING RECIPE BY JENNIFERJAZ | IFOOD.TV
From ifood.tv
BLACKBERRY BAKEWELL PUDDING - BLACKBERRY RECIPE
From goodhousekeeping.com
BLACKBERRY CHIA PUDDING • BEAUTIFULINGREDIENT.COM
From beautifulingredient.com
NO-COOK BLACKBERRY VANILLA PUDDING (VEGAN - EATING BY ELAINE
From eatingbyelaine.com
BLACKBERRY COBBLER - GREAT BRITISH PUDDINGS
From greatbritishpuddings.com
25 EASY BLACKBERRY DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
33 BLACKBERRY RECIPES FOR SUMMER'S BEST DESSERTS, DRINKS, AND MORE
From epicurious.com
BEST EVER BLACKBERRY MOUSSE RECIPE (6 INGREDIENTS) - VEENA …
From veenaazmanov.com
BLACKBERRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BLACKBERRY RECIPES - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love