Ingredients for Blackberry Batter Pudding
- Fresh Blackberries
- 2 large eggs
- Egg Yolks
- All Purpose Flour
- Caster Sugar
- Pinch of salt
- Milk
- Brandy
- Powdered Sugar
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How to Make Blackberry Batter Pudding
- Preheat your oven to 350°F (175°C). Grease and flour a 1.5-quart pudding basin or oven-safe dish.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the blackberries.
- Pour the batter into the prepared pudding basin.
- Place the basin in a larger roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the basin (this creates a bain-marie for even cooking).
- Bake for 50 minutes, or until a skewer inserted into the center comes out clean.
- Let the pudding cool slightly before inverting it onto a serving plate.
- Serve warm with custard, cream, or ice cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
123g
Fat
25g
Carbs
16g
