Blackberry Lemon And Gingersnap Cheesecake Pudding Recipes

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GINGERED BLACKBERRY AND BLACK PLUM SHORTCAKES



Gingered Blackberry and Black Plum Shortcakes image

We love this combination of dark-hued fruits, but you can swap in other berries, such as raspberries, or stone fruit, such as nectarines or peaches.

Provided by Martha Stewart

Categories     Cake Recipes

Time 40m

Yield Makes 6

Number Of Ingredients 11

2 cups all-purpose flour (spooned and leveled), plus more for work surface
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 1/4 cups plus 2 tablespoons heavy cream
4 black plums (1 to 1 1/2 pounds total), halved, pitted, and thinly sliced
1 package (5 to 6 ounces) blackberries (about 1 cup)
1/4 cup plus 2 tablespoons sugar
Pinch salt
1 piece fresh ginger (3 inches), peeled and finely grated
1 cup heavy cream

Steps:

  • Make the biscuits: Preheat oven to 450 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon sugar. Add 1 1/4 cups cream, and mix just until moistened.
  • Turn dough onto a floured surface, and pat into a 3/4-inch-thick round. Using a 3-inch biscuit cutter, cut 6 rounds (reuse scraps); transfer to a baking sheet. Brush tops with remaining 2 tablespoons cream, and sprinkle with remaining 2 tablespoons sugar. Bake until golden, 15 to 20 minutes; transfer to a wire rack to cool.
  • Make the filling: In a large bowl, combine plums, blackberries, 1/4 cup sugar, and salt. Squeeze grated ginger over fruit, releasing juice; discard pulp. Toss gently to combine. Let sit at least 15 minutes and up to 1 hour.
  • Just before serving, in a large bowl, whip cream and remaining 2 tablespoons sugar until soft peaks form.
  • With a serrated knife, halve biscuits horizontally. Place bottom half of each biscuit, cut side up, on a serving plate; top with fruit, whipped cream, and biscuit tops.

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