GMA Recipe: Lemon Pudding with Blackberry Sauce

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Lemon Pudding with Blackberry Sauce
From Chef and author Emeril Lagasse
1999

Emeril Lagasse has a new recipe just for you. This time it's a delicious dessert with lemon and blackberries in it.

Ingredients

1 tsp unsalted butter, at room temperature

1/2 cup all-purpose flour

1 3/4 cups sugar, in all

4 tbsp (1/2 stick) unsalted butter, melted (1/4 cup)

3/4 cup freshly squeezed lemon juice

1 tbsp freshly grated lemon zest

3 large eggs, seperated

1 cup buttermilk

1 cup Blackberry Sauce

1 cup heavy cream, whipped with 1/2 tsp vanilla and 2 teaspoons sugar

Confectioners' sugar

Directions

1. Preheat the oven to 350 degree F. Lightly butter a 9 x 5-inch loaf pan.

2. In a large bowl combine the flour and 1 1/2 cups of the sugar, and mix well. Add the melted butter, lemon juice, lemon zest and the 3 beaten egg yolks. Stir in the buttermilk.

3. Beat the 3 egg whites with the remaining 1/4 cup sugar until stiff, and gently fold into the first mixture. Pour in to the loaf pan, place the pan in a water bay (a larger baking dish with about an inch of hot water) and bake until brown on top and puffed. (After the first half hour, cover with foil loosely so it does’t touch the top.) Contiue baking for another 1/2 hour to 40 minutes for a total of an hour to an hour and 10 minutes. If it starts to brown too much, then cover with foil while baking.

4. About 10 minutes before the pudding is finished baking, prepare the Blackberry sauce.

5. Serve warm or at room temperature. To serve, spoon the pudding onton plates, add 2 tablespoons Blackberry Sauce on the plate. Top with a scoop of pudding and a dollop of whip cream. Sprinkle with confectioners' sugar.

Yields: 8 servings

Blackberry Sauce

Ingredients

1 1/2 cups fresh blackberries or seasonal fruit

1 cup water

1/4 cup sugar (or to taste depending on the sweetness of the berries)

Directions

1. Combine the ingredients in a small saucepan over high heat. Cook, stirring, for 12 - 15 minutes. Remove from heat and allow to cool for about 15 minutes.

2. Pour the mixture into a bowl of a food processor or into a blender. Pulse several times, then puree until smooth, and serve.

NOTE: If there are seeds, strain the sauce if desired.

Recipes copyright ©1999 Emeril Lagasse. Emeril Lagasse, 1999. Book: Emeril's New New Orleans Cooking, William Morrow