Name: Steamed Blackberry Sponge Puddings with Vanilla Custard and Blackberry Sauce
Cuisine: Australian
Ingredients: ½ vanilla bean; 100 g castor sugar; 20 g butter melted; 150 ml buttermilk; 250 g blackberries; 3 large eggs, separated; 500 g blackberries; ½ quantity Vanilla Custard; 75 ml Sugar Syrup; 1 teaspoon strained fresh lemon juice; ½ teaspoon baking powder; 190 g self-raising flour sifted

Preparation info

Difficulty
Complex

Appears in

Paramount Desserts

By Christine Manfield

Published 1998

About

A hot pudding on a menu is always a winner and the combination of a hot, light sponge saturated with the sweet tartness of blackberries puts this one in the serious comfort zone. It’s what I call a good old-fashioned dessert dressed up in nineties style.

Ingredients

½ quantity Vanilla Custard

Method

Make the vanilla custard as instructed, then press plastic film down onto the surface to prevent a skin forming and set aside.
To make the blackberry sauce, purée 250 g of the blackberries with the sugar syrup and lemon juice in a food processor until smooth. Pass the sauce through a fine-meshed sieve and discard the solids. Keep refrigerated until ready to use

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Steamed Blackberry Sponge Puddings with Vanilla Custard and Blackberry Sauce

Ingredients

Method

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