Blueberry Pudding With Lemon Cream Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLUEBERRY PUDDING WITH HARD SAUCE



Blueberry Pudding with Hard Sauce image

The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter-sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.

Provided by GOBLUEINGA

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h15m

Yield 9

Number Of Ingredients 11

3 tablespoons shortening
1 cup white sugar
1 egg
¾ cup milk
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 ½ cups blueberries
½ cup pasteurized egg
⅔ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
  • In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  • In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 73.4 g, Cholesterol 108.7 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 212.8 mg, Sugar 53.1 g

BLUEBERRY BUCKLE WITH LEMON SAUCE



Blueberry Buckle with Lemon Sauce image

This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. -Maureen Carr, Carman, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 9 servings (1 cup sauce).

Number Of Ingredients 20

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup 2% milk
1/2 cup butter, melted
2 cups fresh or frozen blueberries, thawed
TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
LEMON SAUCE:
1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries. , Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.

Nutrition Facts : Calories 402 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 285mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

LITTLE BLUEBERRY PUDDINGS WITH LEMON CURD SAUCE



Little blueberry puddings with lemon curd sauce image

These little puds look deceptively sweet, but they contain a sponge bursting with berries and the sauce is deliciously tangy

Provided by Sarah Cook

Categories     Dessert, Dinner

Time 1h15m

Number Of Ingredients 9

140g softened butter , plus extra for moulds
140g caster sugar
3 eggs
140g self-raising flour
zest and juice 2 lemons
120g blueberries
crème fraîche or Greek yogurt, to serve
roughly 300g jar lemon curd (we used Tiptree 312g)
2 tsp cornflour

Steps:

  • Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.
  • Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
  • Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
  • To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.

Nutrition Facts : Calories 540 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium

OVER-THE-TOP BLUEBERRY BREAD PUDDING



Over-the-Top Blueberry Bread Pudding image

This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It's a favorite for our summer celebrations. -Marilyn Haynes, Sylacauga, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

3 large eggs
4 cups heavy whipping cream
2 cups sugar
3 teaspoons vanilla extract
2 cups fresh or frozen blueberries
1 package (10 to 12 ounces) white baking chips
1 loaf (1 pound) French bread, cut into 1-inch cubes
SAUCE:
1 package (10 to 12 ounces) white baking chips
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

Nutrition Facts : Calories 869 calories, Fat 54g fat (33g saturated fat), Cholesterol 195mg cholesterol, Sodium 344mg sodium, Carbohydrate 89g carbohydrate (65g sugars, Fiber 1g fiber), Protein 11g protein.

BLUEBERRY PUDDING WITH HARD SAUCE



Blueberry Pudding With Hard Sauce image

This is a recipe from my mother, who got it from her mother. To me it's more like a cake than a pudding, but hey, who am I to question my mother. It was and still is a summertime favorite when blueberries are in season. The original recipe called for Huckleberries. We could not always or rarely find them, so mother used the blueberries. When I was young, I would eat this for breakfast. The hard sauce sounds a little unusual with the vinegar, give it a try. You will be pleasantly surprised. I have given the exact recipe that was in my mother's manuscript cookbook. However I use up to 2 quarts of blueberries and closer to 1 teaspoon of freshly grated nutmeg. The original hard sauce recipe called for a good lump of butter, I calculated that to 2 tablespoons.

Provided by Nana Chickens

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 quart blueberries
1 tablespoon butter, room temperature
2 cups sugar
3 egg yolks
1 cup whole milk
2 cups flour
2 tablespoons baking powder
1/2 teaspoon nutmeg
1 pinch salt
3 egg whites, stiffly beaten
1 pint water (2 cups)
1 tablespoon cornstarch
1 tablespoon cider vinegar
1 cup sugar
1 teaspoon vanilla
2 tablespoons butter, cold

Steps:

  • Preheat oven to 325 degrees F.
  • Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess.
  • Sift together all dry ingredients, set a side.
  • Cream butter, sugar and egg yolks together.
  • Add milk and dry ingredients alternatly to the butter, sugar and egg yolks.
  • Fold in stiffly beaten egg whites.
  • Roll berries well in flour.
  • Fold berries in last.
  • Bake in slow oven, 1-1 1/2 hours.
  • In my oven it took 1 hour.
  • Or until a toothpick inserted comes out clean and is golden brown.
  • Hard Sauce:.
  • Mix all ingredients well in a medium saucepan.
  • When thickened add vanilla
  • Dice cold butter.
  • Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece.
  • Serve warm or at room temperature.
  • Refrigerate leftovers.

Nutrition Facts : Calories 428.9, Fat 6, SaturatedFat 3.2, Cholesterol 61.4, Sodium 296.2, Carbohydrate 90.6, Fiber 2.1, Sugar 67.3, Protein 5.6

BLUEBERRY BREAD PUDDING WITH CUSTARD SAUCE



Blueberry Bread Pudding With Custard Sauce image

Blueberries are so yummy, especially in this dessert! Cook time includes time for makeing sauce. The sweet dessert known as Bread pudding (not be confused with bread and butter pudding) is rather more popular in the UK than in the US, but it is hardly unknown in America, especially in the south. Bread Pudding has been around a long time. It's been around in England since the 13th century. It has its origins as a source of food for the poorer elements of society, and was in fact called "Poor Man's Pudding".

Provided by Sharon123

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

2 tablespoons butter or 2 tablespoons margarine
4 eggs, beaten
2 1/2 cups milk
3/4 cup sugar
2 tablespoons lemon juice
8 cups French bread cubes (1/2-inch)
2 cups fresh blueberries
1 teaspoon grated fresh lemon rind
2 eggs
2 tablespoons sugar
1 dash salt
1 cup milk, scalded
1/2 teaspoon vanilla extract
1/2 teaspoon grated fresh lemon rind

Steps:

  • Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.
  • Combine next 4 ingredients in a large bowl; beat well.
  • Add bread cubes, and let stand 5 minutes.
  • Fold in blueberries and lemon rind; spoon into prepared dish.
  • Bake at 350* for 35 minutes or until lightly browned and puffed.
  • Serve warm with Custard Sauce.
  • Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
  • Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.
  • Bring water in bottom of double boiler to a boil.
  • Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.
  • Cool slightly.
  • Add vanilla and lemon rind.
  • Yield: 1 1/3 cups.

BREAD PUDDING WITH BLUEBERRY-LEMON SAUCE



Bread Pudding With Blueberry-Lemon Sauce image

Make and share this Bread Pudding With Blueberry-Lemon Sauce recipe from Food.com.

Provided by carolinafan

Categories     Dessert

Time 1h17m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup sugar
4 large eggs
2 cups whipping cream
2 cups milk
1 tablespoon grated lemon rind
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 (16 ounce) stale French bread (1 16 ounce loaf)
1 cup fresh blueberries or 1 cup frozen blueberries
whipped cream (optional)
1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries

Steps:

  • Cut bread into 2 inch cubes.
  • Beat sugar and eggs at medium speed with an electric mixer until fluffy.
  • Add whipping cream and next 4 ingredients, beating until blended.
  • Fold in bread cubes and blueberries; pour into a lightly greased 13x9-inch pan.
  • Let stand 10 minutes.
  • Bake at 375* for 40 to 45 minutes.
  • Cool in pan on a wire rack 5 minutes.
  • Serve with Blueberry Lemon Sauce and, if desired, whipped cream.
  • To prepare sauce; bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly.
  • Reduce heat; add blueberries, and simmer; stirring constantly; 3 to 5 minutes or until thickened.

Nutrition Facts : Calories 568, Fat 28.6, SaturatedFat 16.3, Cholesterol 195.8, Sodium 433.6, Carbohydrate 67.8, Fiber 3, Sugar 30.3, Protein 11.8

More about "blueberry pudding with lemon cream sauce recipes"

LEMON PUDDING WITH BLUEBERRY WHIPPED CREAM
lemon-pudding-with-blueberry-whipped-cream image
2021-06-04 Refrigerate for at least 4 hours and up to 1 day. Make the blueberry toppings: While the pudding is chilling, in a small pot over high heat, combine …
From washingtonpost.com
2.2/5 (5)
Calories 322 per serving
Servings 4
See details


LEMON PUDDING RECIPE WITH BLUEBERRY WHIPPED CREAM …
lemon-pudding-recipe-with-blueberry-whipped-cream image
2021-06-04 Add the blueberries, lemon juice and salt and bring to a boil. Reduce the heat to low and simmer the mixture, stirring with a heatproof …
From washingtonpost.com
Servings 3
Total Time 4 hrs 40 mins
See details


BLUEBERRY BREAD PUDDING WITH LEMON SAUCE
blueberry-bread-pudding-with-lemon-sauce image
Make the Pudding: Preheat oven to 350°F and butter the sides and bottom of a 9 × 13-inch baking pan. Combine milk and light cream in saucepan; bring just to a boil. Remove from heat. Combine sugars, salt and cinnamon in a large bowl. …
From cookstr.com
See details


LEMON SAUCE BLUEBERRY PUDDING - COOKEATSHARE
1/4 teaspoon black pepper, CREAMY LEMON SAUCE, 3 tablespoons butter, 4 tablespoons Chicken Soup With Egg And Lemon Sauce ( Kotopoulo Soupa Avgolemono) 2181 views
From cookeatshare.com
See details


LEMON BLUEBERRY BREAD PUDDING - EAT DESSERT SNACK
2020-11-10 Instructions. Preheat oven to 350 F. Grease 9X9 in. pan. Place bread cubes in 9x9 pan and spread evenly. In a medium bowl, mix together eggs, whole milk, melted butter, …
From eatdessertsnack.com
See details


COTTAGE PUDDING WITH LEMON SAUCE RECIPES ALL YOU NEED IS …
Instructions. Sift the dry ingredients together 3 times. Beat together the butter, sugar, egg, and lemon extract. Add the flour and milk alternately, beating well after each addition; pour into a …
From stevehacks.com
See details


RECIPES, IDEAS AND COOKING TIPS | NATIONAL TRUST
Recipes. Choose from a mouth-watering selection of recipes to make and share at home. From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for …
From nationaltrust.org.uk
See details


RECIPE: BLUEBERRY PUDDING WITH LEMON CREAM SAUCE
Lemon Cream Sauce: For Sauce: In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from heat; stir in lemon juice. Cool. In a …
From recipelink.com
See details


RECIPE: OVERNIGHT BLUEBERRY FRENCH TOAST WITH ALMONDS & MAPLE …
Preheat the oven to 350°F. Remove the plastic wrap from the baking dish. Stir the french toast to recombine and arrange in an even layer. Sprinkle the almonds evenly over the top. Cover with …
From blueapron.com
See details


ICE CREAM LEMON PUDDING - RECIPES - COOKS.COM
12 hours ago Fold in whipped cream. Spread over top of ... squares. Makes 20 squares. Ingredients: 7 (jello .. milk ...) 5. SEVEN-UP CAKE. Mix all cake ingredients together and bake …
From cooks.com
See details


BUTTERSCOTCH PUMPKIN POKE CAKE - THE WHOLESOME DISH
2022-11-22 Instructions. Preheat oven to 350°F. Spray a 9×13 inch baking dish with cooking spray. In a large mixing bowl, add the eggs, pumpkin, water, oil, and cinnamon. Whisk until …
From thewholesomedish.com
See details


BLUEBERRY PUDDING CAKE – FOODSMITHS
2022-11-24 Delicious on its own, but also good with a dollop of ice cream or whipped cream. This cake starts out with the rich blueberry sauce on the top, which sinks to the bottom as the …
From foodsmiths.com
See details


Related Search