We're still weeks away from berry season in Oregon, but before I can plan for the new season's bounty I have to use the last of the old. While we always end up with more blackberries than we need, we've found ways to guarantee they won't go to waste. The blackberry bonanza begins early in the season with the fabled Marionberry. Then comes the harvest of wild Himalayan berries, the fruit of a pernicious weed intent on strangling anything in its path. These berries are free for the taking from bushes that line roads and highways in rural, and not so rural, areas of the state. They make great jams and jellies. Late in the season, my favorite, the lusciously sweet and nearly seedless Chester berry takes a bow and it's time to put by syrups and cordials for the holidays. Today's recipe can be made using any cane berry. I love to make it with the last of my frozen Chester berries. It takes 10 minutes to assemble and it's as healthy for you as any dessert, save fresh fruit, can be. I think you like this homely treasure.
Old-Fashioned Blackberry Pudding
Ingredients:
1 pound blackberries
1/3 cup granulated sugar
1/2 teaspoon grated orange zest
1 large egg
1/3 cup light brown sugar
6 tablespoons unsalted butter, melted
1/2 cup milk
1 cup self-rising flour
Directions:
1) Preheat oven to 350 degrees F. Spray 5 8-ounce custard cups with nonstick cooking spray. Set aside.
2) Place berries, sugar and orange zest in a large bowl. Lightly toss until thoroughly combined. Spoon an equal portion of berries into each custard cup. Set aside.
3) Place egg and brown sugar in a medium bowl. Beat with a fork or small whisk until combined. Add butter and milk. Stir to combine. Sift in flour and fold to form a smooth batter.
4) Cover fruit with batter. Bake in middle of oven until top is firm and golden, about 30 to 35 minutes. Remove from oven and cool until lukewarm. Sprinkle with crystallized sugar if desired. Yield: 5 servings.
Cook's Note: To make a self-rising flour sift 1-1/2 teaspoons baking powder and 1/2 teaspoon salt with 1 cup all-purpose flour.
I love blackberry jam... I believe I would love eating this blackberry pudding, it looks so good :)
ReplyDeleteWe only have one kind on the prairie -- blackberries and there season is far too short but oh my, are they sweet. I'll save this recipe for blackberry time.
ReplyDeleteyum yum abd great presentation
ReplyDeleteI love how you are using local produce and being environmentally conscious. I imagine this pudding tastes all the better for it. It's interesting that berries can be found along highways, yet I wonder how many people actually stop to pick some. Your post has struck a chord with me as I have just posted about my own local "berry" discovery. Please visit; I'd love to know what you think.
ReplyDeleteThat looks wonderful Mary. I have a friend that fives us loads of blackberries, not I have a new recipe to try!
ReplyDeleteI need to find a blackberry patch somewhere. This sounds wonderful and looks heavenly.
ReplyDeleteYum! I don't have any blackberries left from last season, but I'm eagerly anticipating this year's! This looks heavenly.
ReplyDeleteMarianna, I headed your way and am now on my way to research the Lilly Pilly tree.
ReplyDeleteHow beautiful. And I love the presentation in the little glasses.
ReplyDeleteI'm sure it is as delicious as it is beautiful!
ReplyDeleteI've got this book marked for sure, blackberries are my husband's favorite!
ReplyDeleteI can't wait to pick fresh blackberries - I will be making this!
ReplyDeleteThis looks so delicious, Mary! I love anything with Blacberries and I must use up mine from last season also.
ReplyDeleteHi Mary,
ReplyDeleteThis is just fantastic. I am speechless. This is one of those recipes I'll be passing on to my daughter while telling her the story of this amazing cook in Oregon.
Laura
WOW!!! this is definitely bookmarked!! I can imagine myself eating this all day all season!
ReplyDeleteOh yes the blackberries...I have acres of them...what a great way to use them!
ReplyDeleteI'm intrigued...this looks fabulous!
ReplyDeleteMary,
ReplyDeleteThis looks and sounds simply delicious. Of all the fruit berries ,blackberry is my favorite, Our bushes don't look to plentiful this year though, therefore I am a little sad about that. i hope yours are very plentiful this year. Thank you for sharing, I will come back later and copy this one and use some of my frozen berries. Thank you for sharing ,and thank you for visiting me and for leaving such a sweet comment.
Sue
Gosh, how I enjoy blackberries. They don't seem to be very plentiful here (though I can recall going berry picking with my Gram). They are very dear in the store.
ReplyDeleteAfter seeing your beautiful pudding, it would be worth a splurge! This looks soooo good!!!
Delicious! I love blackberries. I have been using up last year's frozen berries too.. mostly in the blender with alcohol..(!)
ReplyDeleteYum!!! Looks delicious! You always have such lovely photos!!!
ReplyDeleteHmmm, yummy! And the recipe looks so simple too. Thanks for sharing..Christine
ReplyDeleteOooh! This sounds so good. My great-grandmother used to bake blackberry cobblers fresh from our garden. Nothing tastes better. I'm writing this one down. I heard that the little cul de sac of garden homes where I live use to be a blackberry farm long ago.
ReplyDeleteBrenda
This looks so good I can almost taste it. I enjoyed the beautiful flowers on the post below as well.
ReplyDeleteCharlotte
Ok that looks delicious. Now I just need the Oregon blackberries. Thanks for visiting my blog.
ReplyDeleteI was delighted to see you stopped by. I really enjoyed the lilly pilly experience and thanks for your appraisal. It is an ongoing learning journey of familiar and unfamiliar foods in this big world we live in.
ReplyDeleteI love berries! Strawberries, blueberries, raspberries but especially blackberries! This sounds like heaven! Leftover blackberries? Never at our house where we pay top dollar for them! Strawberries are a different story - we live deliciously close to strawberry heaven!
ReplyDeleteThis indeed looks like one perfect bite!
Robin
Mary,
ReplyDeleteThis sounds delicious. Blackberries are one of my favorite berries. I used to pick them with my grandfather in his backyard. Thank you for the recipe.
Karen
I am crazy for blackberries! This looks almost too lovely to eat!
ReplyDeleteI think I have just enough blackberries in my freezer to make your pudding. I bet a little ice cream on top would be nice too. Yummy.
ReplyDeleteHi Mary,
ReplyDeleteI'm still chuckling about your comment regarding my step-son's fish and the Mayflower moving van. I love your recipe, and your grandsons are so adorable. I'll be back, Cindy
Oh this looks absolutely delicious. Blackberries are on sale here this week. Thanks for the idea.
ReplyDeleteThanks for visiting my blog today and lauging at the Keebler Elves and my cake dream. My husband just came home with blackberries today and I was thinking what in the world should I bake? Your recipe is perfect timing and there goes my diet out the window again:) Looks delicious and you know I can't pass up delicious!
ReplyDeleteJoyce
That looks amazing! I can't wait for summer.
ReplyDeleteWhere did you find those perfect custard cups?
Jo, I bought mine at Fred Meyer but you should be able to get them anywhere. They're 8-oz. custard cups and they come with a blue lid.
ReplyDeleteHad no idea there were so many varities. I want to try them all :)
ReplyDeleteSounds delicious to me. Blackberries are one of those things I miss about living in Washington. They don't grow real well down here in NM unfortunately. We get great melons though. :)
ReplyDeleteWelcome to all the newcomers to One Perfect Bite. I hope you'll be back often.
ReplyDeleteWe love blackberries. Thanks for the recipe!
ReplyDeleteOrdinary Day, just a quick hello and big welcome to One Perfect Bite. I hope you'll visit often.
ReplyDeletethis is one of the BEST recipes i've tested in a long time. i recently made this when my boyfriend's father was in town visiting to go along w/the dinner i prepared. everyone gushed about how delicious it was and continued to lick their plates clean.
ReplyDeletei didn't do the individual servings, because i wanted it to look a bit more old-fashioned. i also used frozen blackberries. served w/vanilla ice cream [of course!] AMAZING. thank-you!
b., I'm so glad you enjoyed the blackberry pudding. I can't tell you how nice it is to get feedback.
ReplyDeleteMy French Canadian Grandmother/Memere used to make a very similar dessert with fresh raspberries. We always referred to it as Raspberry Pudding but never really knew why as it is more of an upside down cake. Yours is the first similar recipe I have come across also called pudding. Thanks.
ReplyDeleteMy Grandmother used to make what she called Blackberry Zonkers. She lived her whole Life in a small town In North Carolina. Was basically Biscuit dough dropped into boiling sweeetened blackberries. These dumplings were fabulous with a bit of cream.
ReplyDeleteGreat recipe!
ReplyDeleteThanks from MakingVanilla.com
Ladies, how I envy you all, picking blackberries. As a child I spent many hours "Blackberry picking" in the UK.
ReplyDeleteNow I have to content my longing at the local supermarket, paying top dollar (cdn). I am certainly trying this recipe, love your site.
Step #4 "Cover fruit with berries." Should it be "cover fruit with batter"?
ReplyDeleteNan, thanks for letting me know. I've made the correction. Have a great day. Blessings...Mary
ReplyDeleteCould you make this all in 1 pan? I don't have individual cups and don't want to buy any.
ReplyDeleteDeborah, this can be made in one large dish but the timing of the recipe will change and it will take longer to bake. I have no idea how much more time would be required. Mary
ReplyDelete