Blackberry-Lemon Pudding

Name: Blackberry-Lemon Pudding
Total time: 1 h 30 min
Yield: Six servings
Ingredients: 2 pints blackberries; 1 tablespoon rose water; 1 cup plus 3 tablespoons sugar; 4 eggs, separated; 2 teaspoons lemon zest; 1/2 cup fresh lemon juice; 3 tablespoons all-purpose flour; 1/4 teaspoon kosher salt; 2 tablespoons melted unsalted butter, cooled; 1 cup whole milk; 1 tablespoon tapioca; Confectioners' sugar, for garnish

By Molly O'Neill

Total Time: 1 hour 30 minutes
Rating: 4(15)
Comments: Read comments

Featured in: Hasty Puddings

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Ingredients

Yield:Six servings

2pints blackberries
1tablespoon rose water
1cup plus 3 tablespoons sugar
4eggs, separated
2teaspoons lemon zest
½cup fresh lemon juice
3tablespoons all-purpose flour
¼teaspoon kosher salt
2tablespoons melted unsalted butter, cooled
1cup whole milk
1tablespoon tapioca
Confectioners' sugar, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Place the blackberries in a 7½-by-11½-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.