Blackberry Steamed Puddings Recipe

 Blackberry Steamed Puddings Recipe

• 2 cups blackberries, fresh
  3 eggs, separated
• 1/2 cup sugar, plus additional for coating ramekins
• 1 vanilla bean
• 1 tablespoon lemon zest
• 2 teaspoon unsalted butter, melted
• 10 tablespoon buttermilk, room
• temperature (=1/2 cup + 2 Tablespoon)
• 1 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• dash salt
   
• Orange Buttermilk Sauce:
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 3 tablespoon orange juice (freshly squeezed)
• 1 tablespoon lemon juice
• 10 tablespoon buttermilk (=1/2 cup + 2 tablespoon)
• 1 egg yolk
• 1 tablespoon orange zest
• 1 teaspoon unsalted butter

Time: 2 hour
Serves: 6

• Preheat oven to 375° F.
• Grease 6 ramekins or baba tins and coat with sugar, shaking off excess.
• Distribute blackberries among ramekins and place in a baking dish with at least a 2-inch lip.
• Whisk by hand the egg yolks, sugar and scraped seeds from vanilla bean until pale and thick.
• Whisk in butter, buttermilk and lemon zest.
• In a separate bowl, sift together flour, baking powder and cinnamon and whisk into buttermilk mixture.
• Whip egg whites and salt to stiff peak and fold in first a third, and then remaining two thirds of whites.
• Spoon into ramekins. Pour boiling water around, coming up halfway up ramekins.
• Cover pan with plastic wrap, then foil and bake for 35 to 40 minutes (until cake springs back when touched).
• Carefully remove foil and plastic and take ramekins out of water bath. Let cool for 5 minutes.

• ORANGE BUTTERMILK SAUCE:
• In a saucepan, combine all ingredients except butter. Stir with a wooden spoon over medium heat until sauce coats the back of a spoon, about 4 minutes. Strain and stir in butter. Chill until ready to serve.

• Cooking time 35 - 40 minutes.
• leave to cool before serving.

• Serve with Buttermilk Sauce.

Christmas Recipes Index