Baked lemon pudding with B.C. blueberry compote. Magical Mothers Day Lemon pudding with blackberry compote. Serve immediately with the blackberry compote and whipped cream. Make this no-bake pie with B.
In a saucepan over medium heat, combine cornstarch, sugar, whipping.
Stirring in a lemon-infused blueberry compote adds tons of flavor--and antioxidants.
Blueberry-Lemon Pudding. this link is to an external site that may or may not meet accessibility guidelines.
You can cook Baked lemon pudding with B.C. blueberry compote using 15 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Baked lemon pudding with B.C. blueberry compote
- It's 3/4 cup of butter, melted.
- It's 1 cup of sugar, granulated.
- It's 3 of eggs.
- It's 2 of lemons.
- It's 1 tsp of pure lemon extract.
- Prepare 1/3 cup of all-purpose flour.
- It's 1 cup of milk.
- You need Pinch of Sea salt.
- It's of Boiling water to cover ramekins.
- It's of Powered sugar (optional).
- It's of BC Blueberry Compote.
- You need 2 cups of frozen blueberries.
- It's 1/4 cup of water.
- You need 3/4 cup of sugar.
- It's 1 tsp of vanilla.
Thrash the blueberry compote a little with a fork to loosen it, and gently spoon it on top, leaving a gleaming white frame. Combine the flour, baking powder, baking soda and salt in a bowl large enough to take all the other ingredients later. Lemon cake topped with yogurt and blueberry compote. Lemon Puddings with Granny Smith Apple Compote.
Baked lemon pudding with B.C. blueberry compote step by step
- Preheat oven to 400 degrees Fahrenheit.
- Place melted butter into a large mixing bowl. Whisk in 3/4 cup sugar until combined..
- Separate eggs and incorporate egg yolks to the mixing bowl and stir..
- Add zest of 1 lemon, the juice of two lemons and the pure lemon extract..
- Gently mix in the flour and salt. Add milk..
- In a separate bowl whip the egg whites until frothy, add remaining 1/4 cup sugar and beat until stiff peaks form..
- Gently fold whipped egg whites into other mixture by doing this in two batches..
- Portion the mixture into the ungreased individual ramekins until almost full.
- Place filled Ramekins into a casserole dish or a roasting pan and place into the oven.
- Carefully pour boiling water into the pan until half-way up the ramekins..
- Bake for 20 to 25 minutes or until tops are golden brown. Gently remove ramekins from water bath. You should use canning tongs to safely remove ramekins from the hot water bath. Optional to dust the top of the pudding with powered sugar..
- Serve warm with blueberry compote.
- Blueberry compote recipe: Combine all ingredients into sauce pan. Bring to boil and reduce by half. About 8 to 9 minutes. Serve warm..
Lemon-Blueberry Bread Pudding. this link is to an external site that may or may not meet accessibility guidelines. Beat the butter and sugar until pale and fluffy, then Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each. Blueberry Bread Pudding With Lemon Hard Sauce image. I used strawberries and blueberries (b/c I didn't have enough blueberries on hand) and followed recipe for the fruit, but opted not to cook it and used about a tablespoon of pure maple syrup.