Blackberry Steamed Puddings Recipe Recipe

Name: Blackberry Steamed Puddings Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. blackberries, fresh or possibly frzn - if using ramekins Or possibly 1 c. if using baba tins; 3 x Large eggs, separated; 1/2 c. sugar, plus additional for coating ramekins; 1 x vanilla bean; 1 Tbsp. lemon zest; 2 tsp unsalted butter, melted; 10 Tbsp. buttermilk, room temperature (=1/2 c. + 2 Tbsp); 1 3/4 c. all purpose flour; 1 tsp baking pwdr; 1/2 tsp cinnamon; 1 dsh salt Orange Buttermilk Sauce; 1/3 c. sugar; 1 Tbsp. cornstarch; 3 Tbsp. orange juice (freshly squeezed); 1 Tbsp. lemon juice; 10 Tbsp. buttermilk (=1/2 c. + 2 tbsp); 1 x egg yolk; 1 Tbsp. orange zest; 1 tsp unsalted butter

Servings: persons

2 c. blackberries, fresh or possibly frzn - if using ramekins Or possibly 1 c. if using baba tins
3 x Large eggs, separated
1/2 c. sugar, plus additional for coating ramekins
1 x vanilla bean
1 Tbsp. lemon zest
2 tsp unsalted butter, melted
10 Tbsp. buttermilk, room temperature (=1/2 c. + 2 Tbsp)
1 3/4 c. all purpose flour
1 tsp baking pwdr
1/2 tsp cinnamon
1 dsh salt Orange Buttermilk Sauce
1/3 c. sugar
1 Tbsp. cornstarch
3 Tbsp. orange juice (freshly squeezed)
1 Tbsp. lemon juice
10 Tbsp. buttermilk (=1/2 c. + 2 tbsp)
1 x egg yolk
1 Tbsp. orange zest
1 tsp unsalted butter

1
To Assemble:BLACKBERRY STEAMED PUDDINGS: Preheat oven to 375 F. Grease 6 ramekins or possibly baba tins and coat with sugar, shaking off excess.
2
Distribute blackberries among ramekins and place in a baking dish with at least a 2-inch lip.
3
Whisk by hand the egg yolks sugar, and scraped seeds from vanilla bean till pale and thick.
4
Whisk in butter, buttermilk and lemon zest.
5
In a separate bowl, sift together dry ingredients and whisk into buttermilk mix.
6
Whip egg whites and salt to stiff peak and mix in first a third, and then remaining two thirds of whites.
7
Spoon into ramekins.
8
Pour boiling water around, coming up halfway up ramekins.
9
Cover pan with plastic wrap, then foil and bake for 35 to 40 min (till cake springs back when touched).
10
Carefully remove foil and plastic and take ramekins out of water bath.
11
Let cold for 5 min.
12
To serve, pool a bit of Orange Buttermilk Sauce (directons follow) in the bottom of a flat-bottomed bowl.
13
Invert a hot pudding over sauce, so which berries are on top.
14
Yield: 6 5-oz ramekins or possibly baba tins.
15
ORANGE BUTTERMILK SAUCE: In a saucepot, combine all ingredients except butter.
16
Stir with a wooden spoon over medium heat till sauce coats the back of a spoon, about 4 min.
17
Strain and stir in butter.
18
Refrigeratetill ready to serve.

1524

kcal

Calories

Fat

142

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 19 ingredients. The key ingredients include: 2 c. blackberries, fresh or possibly frzn - if using ramekins Or possibly 1 c. if using baba tins, 3 x Large eggs, separated, 1/2 c. sugar, plus additional for coating ramekins, 1 x vanilla bean, and more.

Yes, Blackberry Steamed Puddings Recipe 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 Steamed Puddings Recipe

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