A Winter’s Walk, a Cup of Tea and a Warm Dessert
This delicious dessert is the perfect finish to a long, refreshing winter weekend walk in the snow. What better way to top off an invigorating winter walk than to come back to your cozy abode knowing you will enjoy a cup of hot tea and a comforting warm dessert? Redolent of all the freshness of summer, yet belly-warming, this yummy steamed pudding floats in a pool of creamy orange buttermilk sauce. This dessert is tasty any time of year, but we especially enjoy having it in the fall or winter.
Blackberry Steamed Pudding Recipe
Adapted from Anna Olson
- 6 ramekins (5 ounce)
- 9 x 12 baking dish
- Parchment paper
- Aluminum baking foil
- 2 cups blackberries (fresh or frozen)
- 3 eggs, separated
- 1/2 cup sugar, plus extra for sugaring insides of ramekins
- 1 tsp vanilla extract
- 1 Tbsp lemon zest
- 2 tsp unsalted butter, melted
- 10 Tbsp buttermilk at room temperature (1/2 cup + 2 Tbsp)
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground cardamom (optional)
- pinch of salt
Orange Buttermilk Sauce
- 1/3 cup sugar
- 1 Tbsp cornstarch
- 3 Tbsp orange juice (freshly squeezed)
- 1 Tbsp freshly squeezed lemon juice
- 10 Tbsp buttermilk (1/2 cup + 2 Tbsp)
- 1 egg yolk
- 1 Tbsp orange zest
- 1 tsp unsalted butter
- Preheat oven to 375° F. Butter six (5 ounce) ramekins and coat with sugar (shake out excess sugar). Distribute all the blackberries among the ramekins and place them all into a baking dish (a 9 x 12 inch baking pan works well).
Whisk the egg yolks, sugar, and vanilla extract by hand until creamy, pale and thick. Whisk in melted butter, buttermilk and lemon zest.
In another bowl, sift together flour, baking powder and cinnamon, then whisk dry ingredients into the buttermilk mixture.
In a separate bowl, whip egg whites and salt to stiff peaks. First, fold in a third of the egg whites into the batter, then fold in the remaining two thirds of whipped egg whites.
Spoon the batter into ramekins, distributing equally. Carefully and slowly pour boiling water into the baking dish until halfway up the sides of the ramekins. Cover the top of the baking dish with parchment paper, then with a layer of foil. Wrap edges of foil as tightly as possible around the edges of the baking dish. Bake for 35 to 40 minutes (until cake springs back when touched).
Carefully remove foil and parchment paper and take the ramekins out of water bath. Cool for 5 minutes before serving.
To serve, spoon some Orange Buttermilk Sauce (directions follow) in the bottom of a flat-bottomed bowl, making a pool. Carefully run a sharp, thin knife around the edge of each pudding. Place a warm pudding over the sauce, upside-down, so that the berries are on top.
Yield: 6 (5-ounce) ramekins.
Orange Buttermilk Sauce:
The sauce can be prepared ahead of time and chilled. In a small pot, combine all ingredients except butter. Cook over medium heat, stirring constantly with a wooden spoon until the sauce thickens a little and coats the back of a spoon (about 5 minutes). Strain and stir in butter. Refrigerate until ready to serve.
Yield: 1/2 cup
- I love cardamom so I added it to this recipe. If you don’t like cardamom or don’t have it on hand, just skip it.
- Anna Olson’s original recipe calls for the pan to be covered with plastic wrap and then foil before baking. I avoid cooking with plastics of any kind, so I opted to use parchment paper instead of plastic wrap.
- This pudding also pairs well with a Crème Anglais sauce.
Blackberry Steamed Pudding, by madlyinlovewithlife; © 2016 madlyinlovewithlife.