Old-fashioned Blackberry Pudding

Sheryl

Jun 25

Old-fashioned Blackberry Pudding is a delightful summer dessert. The recipe I made was from a hundred-year cookbook, and it turned out well. The cake-like topping is flavored with cinnamon, and is very light and fluffy because it contains beaten egg whites. This recipe is a keeper, and I anticipate making again this summer.

Blackberry Pudding

Here's the original recipe:

Here's the recipe updated for modern cooks:

Blackberry Pudding

Servings: 4 - 5
Time: 1 hour
Difficulty: moderate
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2 pints (4 cups) blackberries

1/2 cup sugar + 1/2 cup sugar

2 tablespoons water

1/4 cup (1/2 stick) butter

1 cup milk

3 tablespoons flour

1 teaspoon cinnamon

1/2 lemon (juice and grated rind)

3 eggs, separated

Put blackberries, 1/2 cup sugar, and water in a saucepan; bring to a boil using medium heat. Reduce heat and simmer until the berries soften (about 5 minutes). Remove from heat; set aside.

Put the egg whites in a bowl. Beat until stiff peaks form. Set aside.

In the meantime, in another pan, melt the butter; stir in the flour, 1/2 cup sugar, and cinnamon. Slowly add milk while stirring. Using medium heat, heat to boiling using medium heat while stirring constantly. Continue stirring until the batter thickens, about another minute. Remove from heat and stir in the lemon juice, and grated lemon rind.

Let cool slightly, then place a small amount (approximately 1 – 2 tablespoons) of hot batter mixture into dish with beaten egg yolk, stir quickly. Repeat with a more of the hot mixture. Then add the egg mixture to the batter; Stir. Fold in the beaten egg whites.

Put the stewed blackberries in a 2-quart baking dish. Spoon the batter over the blackberries. Put in oven and bake for about 45 minutes, or until the topping is lightly browned. May be served either hot or cold.

http://www.ahundredyearsago.com

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