Granny'S Blackberry Pudding
Granny's Blackberry Pudding is a warm, comforting dessert featuring sweet blackberries baked under a golden, fluffy crust. The combination of tart berries and tender pudding makes it perfect for family gatherings or a cozy treat on cool evenings. Serve hot with a spoonful of the juicy topping for added delight.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream together sugar and butter.
- Add flour, salt, baking powder, and milk to the creamed mixture. Stir well until smooth.
- Pour the batter into a greased 4-quart casserole dish.
- Spread blackberries evenly over the batter.
- Pour boiling water carefully over the blackberries and batter.
- Place the casserole in the oven and bake until golden brown, about 40 minutes.
- Serve hot, spooning the berries and juice from the bottom over the top.
Tips & Substitutions
For a variation, try substituting raspberries or blueberries for the blackberries. If you prefer a sweeter pudding, increase the sugar to 1 1/4 cups. Ensure the butter is softened for easier creaming. To enhance the flavor, consider adding a teaspoon of vanilla extract to the batter. This dish pairs beautifully with Morning Paradise for a delightful brunch.
Serving Suggestions
Serve this delicious pudding warm, spooning the berries and their juice over each serving. It pairs wonderfully with a dollop of whipped cream or vanilla ice cream for added indulgence. Consider enjoying it alongside French Onion Scalloped Potatoes for a comforting meal or as a delightful dessert after a hearty dinner.
Storage & Reheating
Leftover blackberry pudding can be stored in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warm. Alternatively, reheat in the oven at 350°F (175°C) for about 10 minutes, covering with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Blackberry Pudding contains roughly 808 calories, with 8g protein, 56g carbohydrates, and 61g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1146mg per serving (50% 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 frozen blackberries instead of fresh?
Yes, frozen blackberries can be used in this recipe. Just make sure to thaw them and drain any excess liquid before adding them to the batter. This adjustment will help maintain the pudding's consistency and prevent it from becoming too watery.
How do I know when the pudding is done baking?
The pudding is done when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last few minutes of baking to avoid overcooking, as ovens can vary in temperature.
Can I make this pudding ahead of time?
While it’s best enjoyed fresh, you can prepare the batter a few hours in advance and store it in the refrigerator. Just add the blackberries and boiling water before baking. However, the texture is often best when served right after baking.
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).