Blackberry – Sweet Tooth Experiments

Port Black & Blue Berry Pudding

I very rarely bake with blackberry, in fact it tends to be one of the last berries I’d consider. However, Port on the other hand tends to appear in my recipes time and again, particularly to enhance chocolate depth.

Considering my go to Port is red, in which holds a strong raspberry, blackberry and chocolate flavor I thought that leveraging the berry pairing with this sweet dessert wine was a good way of boosting the blackberry palate.

Adding the blueberries to the mix taps into the earthiness of the port and blackberry and compliments.

Lastly, the lemon zest acts as an enhancer to the unique flavors already-present and adds some additional oomph.

All up when I came up with this recipe I thought it could have a potential to be a boring and so-so outcome, however it turned out to be the opposite. A dessert I was going to ‘sample’ with a small spoonful, however in reality I couldn’t put it down and ate the whole pudding in a matter of seconds. A sure sign that the desert is a super success.

Batter:

80g butter
200g blackberry jam
120g milk
1 tsn lemon zest
120g blueberries
140g self-raising flour
80g sugar

Sauce:

80ml water
40ml Port
40g sugar
40g blackberry jam

Extra:

120ml thickened cream

Method:

Pre-heat the oven to 160c degrees and spray 4 x 1 cup ramekins with oil spray.
Place the butter in the microwave in a bowl and heat until the butter is melted.
Add the jam and beat with a hand whisk until combine.
Add the milk and lemon zest and beat until combine.
Sieve the flour and sugar into the mix and beat with the hand whisk until combine.
Add the blueberries and stir until well combined.
Pour the mix evenly into the 4 ramekins.
Place the sauce ingredients into a bowl and heat in the microwave until the mix just starts to boil, beat with a hand whisk until well combined.
Pour the syrup over the back of a spoon over the batter in the ramekins.
Bake in the oven for 25 minutes or until the top if the pudding is set and crisp.
Meanwhile beat the cream with electric beaters until peaks form.
Leave the puddings for 5 minutes before serving with a dollop of the cream and extra berries if you desire.

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Port Black & Blue Berry Pudding recipe

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Blackberry Jelly Pillow Cakes

Its funny I have baked a bit where I incorporate Jelly crystals into recipes (for example my Jelly biscuits), but I haven’t actually make a Jelly recipe as such in the traditional sense. I’m not appose Jelly but incorporating the crystals into recipes is far more exciting and an easy way to add flavour to any recipe.

This next post’s recipe does just that, as well as plays around with the traditional Aussie (more accurately New Zealand) Lamington to give it a fruit coating instead of the traditional chocolate.

I must say this recipe turned out way more impressive than I expected and fast became one of my favorites for a while.

And why blackberry? Why not?

Ingredients:

85g packet blackberry jelly crystals
75g butter
75g sugar
½ tsn vanilla essence
1 egg
100g self raising flour
30g milk
90g desiccated coconut
100ml thickened cream
1 tsn icing sugar

Method:

Pre-heat the oven to 180c degrees and place 12 medium sized patty pan cases into a 12 hole cupcake tin.
Place 45g of the jelly crystals into a bowl of 250ml of boiling water. Whisk until the jelly has dissolved fully then pour in a further 250ml of cold water into the bowl, whisk again.
Place the jelly mix in the fridge for 1 hour or until the jelly resembles a syrup texture and is almost set.
Using electric beaters beat the butter and sugar for 5 minutes until light and fluffy.
Add the vanilla and eggs, beating in each addition.
Sift in the flour and pour the milk into the butter mix and mix with a spoon until just combine.
Whisk with electric beaters until just fluffy.
Spoon the mix into the patty cases (about 2 tbsn of batter per cake) and bake in the oven for 15 minutes or until a skewer in the center comes out clean.
Allow the cake to cool in the pans for 5 minutes than place on a cooling rack out of the patty cases until the cakes are cooled.
Place the coconut onto a plate.
Using a fork dip the cakes into the jelly for 25 seconds then place in the coconut and cover the cake completely.
Place the covered cake onto a plate and repeat, all the jelly should be used up. Once all covered place the plate in the fridge for 1 hour to set.
Using electric beaters beat the cream and icing sugar until thick and peaked.
Cut the cakes horizontally in half, spoon some cream into one of the cake halves, dust with 10g of the jelly crystals over the cakes.
Sandwich the second cake on top of the cream and dust with a further 5g of the jelly crystals over the cakes.
Place the cakes in the fridge again for a further 30 minutes, serve.