Berry Pudding
A delightful berry pudding combining fresh berries with a soft, cake-like texture, perfect for berry lovers and those seeking a comforting dessert with fruity flavor.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, beat the eggs and sugar until well combined.
- Add the lard and milk, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the berries.
- Pour the batter into a greased baking dish.
- Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting butter for lard, or use coconut oil for a dairy-free option. If fresh berries are unavailable, frozen berries work well, but be sure to thaw and drain them before adding to avoid excess moisture. Adding a teaspoon of vanilla extract can enhance the sweetness. For a gluten-free version, use a 1:1 gluten-free flour blend instead of regular flour.
Serving Suggestions
This berry pudding is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a breakfast twist, serve it with yogurt and a sprinkle of granola. It pairs beautifully with Frosted Treasures for a dessert spread or as a sweet ending to a family dinner. Drizzle with honey or maple syrup for added sweetness.
Storage & Reheating
To store leftovers, cover the pudding tightly with plastic wrap or transfer it to an airtight container, and refrigerate for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds, or warm the entire dish in the oven at 350°F (175°C) for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Berry Pudding contains roughly 601 calories, with 9g protein, 79g carbohydrates, and 28g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1201mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of berries in this pudding?
Absolutely! You can use any combination of berries such as raspberries, blueberries, or strawberries. Just ensure that you keep the total amount to 2 cups. Mixing different berries can add exciting flavors and colors to your pudding.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or mashed banana for each egg. Alternatively, you can use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg, allowing it to sit for a few minutes to thicken before adding it to the batter.
How can I tell when the pudding is done baking?
The pudding is done when the edges start to pull away from the sides of the baking dish and a toothpick inserted into the center comes out clean. Keep an eye on it as baking times can vary slightly depending on your oven and the baking dish used.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).