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Blackberry Lemon Pudding is the most deliciously sweet and tart gluten-free dessert, cakey on the top with an ooey gooey blackberry lemon sauce puddled beneath.
This Blackberry Lemon Pudding is the dessert of late summer. With the summer heat chastening it might just be safe enough to turn your oven on again and if you do then you must make this delicious dessert.
Blackberries are without doubt my favourite berry. I have a deep affection for them as they grow abundantly in our area of North London so July to August we are never in short supply. It’s rare though that I actually pick the berries myself as Luke is obsessed with local foraging, as I’ve mentioned before. He only need leave the house for a half hour Billy walk to return absolutely laden with plump juicy berries. Of course it’s usually on a Monday when I am faced with three days of solo childcare so have no hope in hell of doing anything worthwhile with the berries save keeping a few in the fridge for eating. The rest have to be frozen for weekend baking.
I spend all week dreaming up the best use of the blackberries and my favourite recipe that I have made this blackberry season is this Blackberry Lemon Pudding. It has been such a huge hit in our house with the tartness of the blackberries pairing beautifully with lemon.
This gluten-free sponge uses a simple mix of a plain gluten-free flour blend (I use Doves Farm which is xanthan gum free) and ground almonds, leavened only with whisked egg whites. Lemon juice is added to the finished batter which gives the result of the batter separating during the bake so a soft cakey sponge gives way to a sweet lemon blackberry sauce puddled beneath.
I have made this Blackberry Lemon Pudding for a few Sundays now after our roast dinner and each time it is received with rapture, especially when served with a rich dollop of unsweetened whipped double cream.
Blackberry Lemon Pudding {gluten-free}
Ingredients
- 3 eggs separated
- 75 g unsalted butter room temperature
- 190 g caster sugar + 1 tablespoon for sprinkling
- 3 lemons juice and zest
- 40 g gluten-free plain flour
- 40 g ground almonds
- 200 ml whole milk
- 200 g blackberries
Instructions
- Pre-heat the oven to 160°C.
- First whisk the egg whites until they have reached soft peaks. Scrape the egg whites out of the mixer or the bowl and set aside.
- Don’t worry about cleaning the mixing bowl and into it add the butter, sugar and lemon zest then beat until light and creamy.
- Add the egg yolks one at time.
- Whisk together the flour and almonds then beat into the mixture as well.
- Stir in the milk and lemon juice, the batter may look a little curdled but don’t worry about it.
- Then fold in the egg whites into the lemon batter until completely incorporated and finally stir in the blackberries.
- Pour the batter into a 1 litre ovenproof pudding dish and bake for 50 minutes. Check after about 35-40 minutes to make sure the surface isn’t browning too much, if it is place a tent of foil over the top.
- Remove from the oven, leave for 10-15 minutes to rest then sprinkle with caster sugar and serve with whipped double cream.
Notes
Nutrition
If you like this recipe then you may like…
Blackberry Ripple Ice Cream
Blackberry Hazelnut Cheesecake Oat Bars
Blackberry Hoisin Sauce
Seedless Wild Blackberry Lime Jam
Apple and Blackberry Crumble {gluten-free}
Lemon and Ginger Pudding with Lemon Custard {gluten-free}
Gluten-Free Spotted Dick
Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business but am mostly kept busy with my 2 cats, 1 dog, 1 husband, 2 gorgeous sons and twin baby girls.
Can I substitute whole milk with dairy free alternatives such as soya milk, almond milk, etc
Hi Faith, yes you can substitute the whole milk with a dairy-free alternative.