Blackberry Pudding
A moist and flavorful blackberry pudding featuring a tender cake infused with blackberry jam and warm cinnamon, perfect for cozy gatherings or dessert indulgence.
Ingredients
Instructions
- Cream the butter and sugar until light and fluffy.
- Add the slightly beaten eggs and mix well.
- Dissolve the soda in the sour milk.
- Mix the flour and cinnamon into the sugar-egg mixture.
- Add the soda-milk mixture to the flour mixture and blend well.
- Stir in the blackberry jam until evenly incorporated.
- Pour the batter into a greased shallow baking pan.
- Bake at 325°F for 40 minutes until a toothpick inserted in the center comes out clean.
- Cut into squares and serve warm, optionally with butterscotch sauce.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming it with sugar. If you don't have sour milk, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice. If blackberry jam is unavailable, raspberry or blueberry jam can work as a tasty alternative. This recipe is a delightful twist on traditional puddings, similar to Old-Fashioned Noodle Pudding.
Serving Suggestions
Serve the blackberry pudding warm, cut into squares, with a drizzle of butterscotch sauce for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more indulgent experience, consider serving it alongside Easy Sauteed Mushrooms for a savory contrast, creating a delightful balance on your dessert table.
Storage & Reheating
Store any leftover blackberry pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 20-30 seconds or until warmed through. You can also cover it with foil and heat in a 350°F oven for about 10-15 minutes, making sure it doesn’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Blackberry Pudding contains roughly 349 calories, with 6g protein, 58g carbohydrates, and 11g fat. It is a good source of vitamin C (12% of the Daily Value), protein (11% of the Daily Value), and iron (10% 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 fresh blackberries instead of jam?
You can use fresh blackberries, but you'll need to cook them down into a jam-like consistency first. Simmer fresh blackberries with a bit of sugar until they break down and thicken. This will enhance the freshness and flavor of your pudding, making it even more delicious.
What if I don't have sour milk?
If you don’t have sour milk, mix 1/2 cup of regular milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe. This makes a quick substitute that will work perfectly in your blackberry pudding.
Can I make this pudding ahead of time?
Yes, you can prepare the pudding batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Just make sure to give it a good stir before pouring it into the baking pan. This can save you time on busy days and ensures a delicious dessert is ready to bake.
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).