Blackberry Lemon Pudding Recipes

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.

BLACKBERRY LEMON PUDDING CAKE

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.

BLACKBERRY-LEMON PUDDING

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.

MEYER LEMON AND BLACKBERRY BREAD PUDDING WITH MEYER LEMON WHIPPED CREAM

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.

BLACKBERRY & LEMON FOOL

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.