Easy Blackberry Lemon Pudding

5 from 1 vote

Easy Blackberry Lemon Pudding

This Easy 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.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: British

Servings: people

Calories: 351kcal

Author: Georgina Hartley

Ingredients

3 eggs medium, separated
75 g unsalted butter room temperature
190 g caster sugar + 1 tablespoon for sprinkling
3 lemons juice and zest
40 g gluten-free all-purpose flour *see notes
40 g almond flour ground almonds
200 g whole milk
200 g blackberries

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F.
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

Recipe adapted from Lemon Sponge in Delicious Magazine.

Gluten-free flour. This recipe can be made with your favourite brand of gluten-free flour. I also particularly recommend my Homemade Gluten-Free Flour Mix which gives great results.

Almond flour (ground almonds). This recipe can be made with finely ground almond meal too. If you want to use defatted almond flour then reduce the amount by 20g. The almonds add stability and moistness to the cake. Nut allergy? If you are allergic then use my Homemade Flour Blend for the whole amount of the ground almonds + the flour – but not any other gluten-free flour, my mix is specifically developed as a stable blend which doesn’t need xanthan gum.

Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving of pudding, provided the pudding is portioned into 6.

Nutrition