?? for MrsReber regarding Blackberry-Lemon Pudding Cake

[CHRIST1NE]

In November, you mentioned that you had tried the Blackberry-Lemon Pudding Cake (the one that cooks in a bath of water). I tried this a few weeks ago and actually had to throw it out. I was soooooo soupy and tasted eggy - it completely missed the pudding stage. Do you recall having any problems with this recipe? Did you have to adjust the cooking time? It seems like it would be a great dessert if it would just turn out right. I wouldn't mind trying it again. Oh, did you use fresh or frozen berries? I used thawed blueberries but they were pretty wattery still - maybe that was it?!?!?

[CHRIST1NE]

Just moving it to the top - don;t want to miss you http://www.cookinglight.com/bbs/smile.gif

[beacooker]

Christine -

I'm not MrsReber, but the Blackberry Lemon pudding cake is on my regular rotation of recipes - I love it! I use frozen berries, and don't thaw them. I have to admit that I think calling it 'pudding' cake is kind of a stretch. Mine is always much runnier than pudding. I have never thought it tasted too eggy, though. I don't know if the un-thawed berries makes a difference.

Good luck!

[MrsReber]

I hate to say it,but when I made it,it came out absolutely perfect. I'm sorry that you didn't have the same results. I believe I used a dark metallic 8x8 pan. We have a gas oven, too, which I love- don't know if yours is gas or electric,but the gas cooks very evenly. It wasn't too watery at all. I had used fresh blackberries since I found them in the store at the time and I may have added some blueberries, too. The blackberries were quite expensive! It very well could have been the excess water in the blueberries. I followed the directions exactly as written since I had never made a cake like that before. I was a bit skeptical, but my husband loved it. Did you rinse the berries off and then drain them?

[CHRIST1NE]

Yes, I did rinse/drain them prior. Papertowels didn't help much soaking up the excess liquid. Who knows, maybe I should have just put them in frozen... I will definately try this again with fresh berries. Maybe I'll cook it a little longer next time too.

Whenever you are using frozen berries, it it typically better to use them frozen or go ahead and thaw them first??

[This message has been edited by CHRIST1NE (edited 01-20-2001).]

[MrsReber]

I don't use frozen berries very often, but I would think it's better to defrost them, if just to get rid of the excess water. I am thinking that my 8x8 pan, being dark metal, usually bakes things about 5-10 minutes faster than other pans. Even other dark metal pans that I've had in the past - this one is Calphalon. Maybe it needed an extra 5 mintes or so? I don't think I took it out before the time stated in the recipe. I made the sour cream coffee cake this morning from the Jan/Feb issue in the Calphalon pan and I took it out a few minutes early because it baked rather quickly.