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.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Blackberry Pudding
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.
I’ll remember this in a month or two. The flowers aren’t even out here yet.
There’s so much variation across regions and countries when various fruits ripen.
The cinnamon in the topping is a nice addition.
I really liked the cinnamon. As you noted, adding cinammon is a bit different from many fruit pudding recipes, but it worked really well with the blackberries.
This is just the ticket! My husband won’t eat anything with oatmeal and the only good recipe I have uses oatmeal in the topping. This will be perfect!
This would be a good alternative to oatmeal toppings.
I love this type of baked pudding. We ate a lot of blackberry cobblers growing up, with a batter dough that sounds a lot like this. This looks delicious!
It’s yummy. I think that you’d like it.
I am sure I would!