Blackberry-Lemon Pudding
Published July 22, 1995
- Total Time
- 1 hour 30 minutes
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Ingredients
2 pints blackberries
1 tablespoon rose water
1 cup plus 3 tablespoons sugar
4 eggs, separated
2 teaspoons lemon zest
½ cup fresh lemon juice
3 tablespoons all-purpose flour
¼ teaspoon kosher salt
2 tablespoons melted unsalted butter, cooled
1 cup whole milk
1 tablespoon tapioca
Confectioners' sugar, for garnish
Nutritional analysis per serving (6 servings)
60 grams carbs; 121 milligrams cholesterol; 330 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 5 grams fiber; 139 milligrams sodium; 7 grams protein; 50 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Place the blackberries in a 7 ½-by-11 ½-inch shallow baking dish and gently toss with the rose water and 3 tablespoons of sugar. Let stand for 30 minutes.
- Step 2
Meanwhile, in a large bowl whisk together the egg yolks, lemon zest and lemon juice. Add the flour, salt and remaining sugar and whisk until smooth. Whisk in the butter and the milk. In another bowl, beat the egg whites until stiff but not dry. Using a whisk, gently stir the whites into the batter.
- Step 3
Toss the tapioca with the blackberries. Pour the batter over the berries and bake until the pudding is lightly browned and cooked through, about 45 minutes. Serve warm or at room temperature dusted with confectioners' sugar.
Private Notes