Blackberry Batter Pudding Recipes

Steps:

• Cream butter and sugar; add eggs and mix well.
• Sift dry ingredients together and add alternatively with milk to the first mixture.
• Add berries, taking caution not to crush them.
• Steam in a well-greased 2 quart mold for two hours.
• Serve with sweetened cream flavored with vanilla extract.

Steps:

• Toss 4 cups blackberries with the granulated sugar, honey and lemon zest and juice in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium low and simmer gently, uncovered, until the berries burst, about 8 minutes. Remove from the heat and stir in the remaining 4 cups berries. Let cool.
• Butter the bottom and sides of a 2-quart souffle dish and line with plastic wrap. Trim off the bread crusts, then line the bottom and sides of the dish with a single layer of bread, trimming the slices as needed to cover the dish completely.
• Spoon half of the berries and juice into the dish. Cover with a single layer of bread slices. Top with the remaining berries and finish with another layer of bread to completely seal the pudding. Pour any remaining juices over the top layer and cover with plastic wrap. Set a small flat plate on top and weigh it down with a large heavy can. Refrigerate the pudding at least 6 hours or overnight.
• Before serving, split the vanilla bean lengthwise and scrape the seeds into a chilled bowl. Add the cream and confectioners' sugar and beat with a mixer until it holds soft peaks.
• Remove the plate and plastic wrap and set the souffle dish in a sink filled with 1 inch of warm water to loosen the pudding. Place a serving plate on top, invert the pudding onto the plate and remove the plastic wrap. Serve with the whipped cream and more blackberries.

Steps:

• Preheat oven to gas mark 5/190°C (180°C in a fan oven). In a pan, heat milk and cream till it's hot, but not boiling, then set aside. In a bowl, add flour and sugar, then slowly whisk in eggs to make a smooth batter.
• Whisk in warm milk mixture and vanilla extract till smooth. Pour into dish, then scatter blueberries over top. Cook for about 1 hr, till mixture has set and is golden. Remove from oven and serve warm or cool, dusted with icing sugar.

Steps:

• Preheat oven to 350 and grease a 9-inch pie plate.
• Place blueberries in medium bowl.
• Combine 1/4 cup of the brown sugar and 1 Tbsp.
• of the flour; toss with blueberries to coat.
• Spoon mixture into pie plate.
• In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
• Mix in remaining 1/2 cup brown sugar.
• Add milk, egg, lemon peel and vanilla, and blend well.
• Pour batter over blueberry mixture.
• Bake until firm and golden brown, about 55 minutes.
• Cool at least 10 minutes before serving.
• Top with whipped topping if desired.

Steps:

• Preheat oven to 375 degrees F.
• Mix flour, 1/2 cup sugar, baking powder and salt in medium bowl.
• Stir in milk, vanilla and melted butter.
• Spread batter in greased 9 inch deep dish glass pie plate (or 10 x 6 baking dish).
• Scatter blackberries over the batter and sprinkle with remaining 1/2 cup sugar.
• Pour boiling water over berries, place dish in oven and bake for 25-30 minutes until top is golden brown.
• Serve with ice cream or whipped cream, if desired.
• I have also substituted Italian prune plums, peaches and raspberries for the blackberries- all are good!

Steps:

• Heat oven to 240C/fan 220C/gas 9. Heat the butter and 100g of the sugar in a frying pan, throw in the apples and cook over a high heat for 3-4 mins until slightly caramelised and just starting to soften. Set aside.
• In a clean bowl, whisk the egg white until frothy, then whisk in the rest of the sugar, the whole eggs, the flour and the milk. Stir the apples and the blackberries into the batter.
• Place a 6-hole non-stick Yorkshire pudding tin over a high heat and add a splash of oil to each hole. Spoon a large ladleful of batter into each hole, making sure all the fruit is used. Put the tin in the oven and leave for 15 mins, without opening the door, until puffed up and golden. Remove from the oven and carefully place each pudding onto a plate. Serve immediately with custard or vanilla ice cream.

Steps:

• Preheat an outdoor grill for medium-high heat, approximately 375 degrees F (190 degrees C).
• Whisk milk, eggs, sugar, vanilla extract, and salt together in a large bowl. Fold in bread cubes, blackberries, and cream cheese. Set aside until liquid is absorbed, about 15 minutes.
• Place a layer of heavy duty aluminum foil or 2 layers of regular aluminum foil on a flat surface. Brush aluminum foil with melted butter.
• Arrange bread mixture in the center of the aluminum foil. Bring short ends together; fold over twice to seal. Bring sides in, leaving room for steam to form; fold over twice to seal.
• Grill over indirect heat until bread pudding is puffed, liquid is absorbed, and edges are toasty, about 35 minutes.
• Remove package from the grill; open carefully using tongs or mitts. Cool for 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
• Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
• Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
• Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.