Blackberry Pudding with Whipped Cream
While the name might sound a little weird, this dessert can turn you into a big fan in a hurry. First of all, it’s so easy to make! Mix up a little batter, drop some berries all over it, then top it with sugar and boiling water. Granted, it looks like it’s never gonna turn into anything you’d want to eat, but give it a little baking time and it’s gonna knock your socks off.
I suspect this would be delicious using any kind of berries, and I’d like to try it with blueberries next. When I make it again, I’m going to really pile in the berries… I’d probably double them, actually. This was incredibly juicy, but after cooling off and some time in the fridge, the juice turned into this thick pudding mixture. It was mighty yummy.
Recipe: Blackberry Pudding
1 1/2 – 2 c. granulated sugar, divided ~ depending on the sweetness of your berries, you can use more or less sugar
1/3 c. unsalted butter, softened slightly
2 c. all-purpose flour, sifted
2 tsp. baking powder
1 tsp. salt
1 c. milk
2 c. blackberries, fresh or frozen
2 c. boiling water
Preheat oven to 350 degrees. Cream 1 cup of sugar with the butter until fluffy. Add the flour, baking powder, salt, and milk; mix well. Pour into a glass baking dish. (I used a deep 1 1/2 quart casserole dish.) Pour blackberries on top of batter. Boil 2 cups of water. Add 1 cup of sugar to boiling water and pour over berries. Bake approximately 50 minutes or until top is golden brown. Allow to cool.