Blackberry and Lemon Puddings Recipe

Name: Blackberry and Lemon Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150g fresh or frozen blackberries; 250g block PHILADELPHIA Cream Cheese, softened; 4 eggs, separated; 2 teaspoons vanilla essence; 2 teaspoons custard powder; grated rind of 1 lemon; 1 cup lemon juice Safeway 4 ct For $5.00 thru 02/09; 1/2 cup caster sugar; Lemon syrup sauce; 1/3 cup caster sugar; 1/4 cup water; 1/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09; rind of 1 lemon

Servings: persons

150g fresh or frozen blackberries
250g block PHILADELPHIA Cream Cheese, softened
4 eggs, separated
2 teaspoons vanilla essence
2 teaspoons custard powder
grated rind of 1 lemon
1 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
1/2 cup caster sugar
Lemon syrup sauce
1/3 cup caster sugar
1/4 cup water
1/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
rind of 1 lemon

1
Divide the blackberries evenly among 6 x 1 cup capacity, greased and sugar dusted, ovenproof dishes.
2
Beat the Philly* with an electric mixer until smooth.
3
Add the egg yolks, one at a time, and beat until the mixture is thick and creamy.
4
Add the vanilla, custard powder, lemon rind and juice, and beat until mixture is smooth and thick.
5
Beat the egg whites in a large bowl until soft peaks form.
6
Gradually add the caster sugar and beat until sugar is dissolved.
7
Gently fold the egg white mixture into the Philly* mixture until combined.
8
Spoon filling into moulds and place the moulds in a baking dish filled halfway up the sides with water.
9
Bake at 160C for 30-35 minutes or until puddings are risen and golden.
10
Serve with Glass Lemon Sauce.
11
Sauce: Combine sugar and water over low heat until the sugar is dissolved.
12
Bring to the boil, add the lemon juice and rind and continue to simmer until syrup has reduced by half.
13
Strain and cool slightly.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 150g fresh or frozen blackberries, 250g block PHILADELPHIA Cream Cheese, softened, 4 eggs, separated, 2 teaspoons vanilla essence, and more.

Yes, Blackberry and Lemon Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry and Lemon Puddings

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