View Full Version : Reviews on Blackberry-Lemon Pudding Cake.....
05-24-2001, 01:01 PM
and also from the June issue....the pork au poivre.
I made the prok dish last night, and of course i altered the ing./directions a bit.
had no dry red wine, so i used apple juice.
i used reg pork sirloin chops instead too.
i pan grilled the chops, then bake them to finish them off. then pan cooked the sauce, then added a little corn startch to thicken it as a gravy, the returned the chops to that pan.
it was good.
Iam making the blackberry dessert now, its taking alot more time to bake http://www.cookinglight.com/bbs/rolleyes.gif, than suggested (like 20-30 mins more!) since mine is not browning, anywhere!
I bet it will be good!!!
*havent posted in a LONG time!* http://www.cookinglight.com/bbs/redface.gif
05-24-2001, 01:41 PM
It took longer to bake for me also, but it was very tasty. I hope you enjoy it as much as we did.
05-24-2001, 02:10 PM
Don't have the June issue yet... but we won't go there... http://www.cookinglight.com/bbs/smile.gif
But as Pudding Cake Queen (if nobody else has already been crowned as such, maybe I could have the honor?!!) http://www.cookinglight.com/bbs/smile.gif that recipe sounds delicious! Is it a TRUE pudding cake, though... where you pour the liquid over the batter and it bakes into a "cake layer" and a "pudding layer"? (I have seen recipes - and CL has been guilty, too - where a recipe is called a pudding cake but it isn't a REAL/TRUE pudding cake!!!!)
Oh, I am drooling over here!
My magazine better come soon, or I'll be tempted to buy it at the grocery store!!!
Linda in MO
05-24-2001, 03:36 PM
Lynn, maybe this will tide you over until you get your mag. I haven't made it yet, but the picture makes it look like a true pudding cake.
* Exported from MasterCook *
Blackberry-Lemon Pudding Cake
Recipe By :Cooking Light
Serving Size : 0 Preparation Time :0:00
Categories : Fruit Dessert , Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup all-purpose flour
2/3 cup granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup low-fat buttermilk
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
2 tblsp stick margarine or butter -- melted
2 large egg yolks
3 large egg whites (at room temperature)
1/4 cup granulated sugar
1 1/2 cups fresh blackberries -- blueberries, or raspberries
3/4 teaspoon powdered sugar
Preheat oven to 350`. Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add buttermilk, rind, juice, margarine, and egg yolks, stirring with a whisk until smooth.
Beat egg whites at high speed of a mixer until foamy.
Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently stir one-fourth of egg white mixture into buttermilk mixture; gently fold in remaining egg white mixture.
Fold in blackberries.
Pour batter into an 8-inch square baking pan coated with cooking spray.
Place in a larger baking pan; add hot water to larger pan to depth of 1 inch.
Bake at 350` for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm.
Yield: 5 servings (serving size: 1 cup).
CALORIES 285 (23% from fat); FAT 7.2g (sat 1.7g, mono 2.8g, poly 1.8g); PROTEIN 6g; CARB 51.2g; FIBER 3.30g; CHOL 89mg; IRON .80mg; SODIUM 198mg; CALC 86mg
05-24-2001, 04:10 PM
I feel like I've sent about 50 posts to this BB over the years about much my husband and I love the Blackberry Lemon Pudding Cake! I'm so happy to see it repeated--it deserves it! We like it best with blueberries. It may not be a true pudding cake made as Lynn B describes, but that doesn't make it any less yummy!
05-24-2001, 09:32 PM
I made the blackberry lemon pudding cake when it first appeared in C/L. I love it!
It is a really nice homey summer dessert.
05-24-2001, 10:56 PM
ok, what did i do wrong!!??
i baked this today, and tried it, it was RUNNY, http://www.cookinglight.com/bbs/eek.gif and not very good! I followed the exact directions and all, even baked it well past it's due time!!
should i have baked it longer??
the "cake" part some what formed, and browned, but i did not like the whole texture of the dessert. it tasted like a baked meringue ontop. the custard part, was really runny, and made the whole thing soggy. http://www.cookinglight.com/bbs/frown.gif
ugh! at least i got my blackberries on sale for .99 eac basket, so no big worries about throwing this out.
it looks really good in the pic, what was everyone elses textures like? http://www.cookinglight.com/bbs/confused.gif
05-25-2001, 05:17 AM
Rachelle, the same exact thing happened to me when I tried it - we actually threw it out. I'm curious to see what they think went wrong. You're right, it does look good in the picture.
08-18-2001, 06:10 PM
Found beautiful blackberries at our local farmer's market today and made this pudding cake for the first time. (This was the first time I had berries worthy of it!) :)
Knowing the "mixed reviews" this has gotten, I was meticulous with my measuring, etc. I baked it in my 8" square All-Clad baking pan, inside a larger (9 x 13) baking dish w/ the 1 inch of water. It baked in the recommended time (35 minutes), it turned out perfectly... and it is DELICIOUS!
A light, delicate lemony flavor and those oh-so-perfect berries. I believe I have tasted heaven!!! :)
A perfect "10" in my opinion!
08-19-2001, 10:16 AM
I served this cake to one of the bakers at work and he absolutely LOVED it! I also made Barbecue Roasted Salmon and Vidalia Risoto, all from the Back to the old favorites page from CL.
I made this for dessert tonight- we all loved it. Mine was nicely browned after 35 minutes. I used blackberries- a delicious light dessert- perfect for summer!
08-02-2002, 04:58 PM
I made this tonight--and it ROCKS! I love a steamed pudding type dessert and this was perfect.
The top was a light as air tasty cake and the bottom was pure steamed lemon pudding. I loved it! DH said it was quite tasty too.
With blackberries just ripe now, I thought it desrved to be mentioned again.
08-03-2002, 08:36 AM
This is one of my all-time favorite desserts!! When blueberries are around I almost always make it. The key to this dessert is Buttermilk.
I tried it once without buttermilk and it was a runny mess.
I do bake it until the top is lightly browned. I agree with Kristi,it ROCKS.
08-03-2002, 08:41 AM
This is the only CL recipe I ever hated.
It was far too lemony and gloppy for our tastes.
08-03-2002, 02:59 PM
My fiance summed up his review of this cake with "Tasty, but weird." It was a bizarre, quiche-like mass. The flavor was good, but we couldn't get past the texture. We threw it out.
08-03-2002, 03:02 PM
bsimone (or anyone) - Could I make this using fresh milk plus vinegar (substitute for fresh buttermilk)? I got excited about making the recipe, but have no buttermilk on hand and it's too hot fto make a special trip for it !
08-04-2002, 09:24 PM
As I mentioned, milk did not work. The consistancy was all wrong. I think the thickness of buttermilk is what is needed. Adding vinegar would give it the flavor of butermilk, but I'm not so sure it would work the same way.
08-05-2002, 06:14 AM
first off, Hi Barbara! LOL
I actually made this with fat free milk w/lemon juice. I NEVER have buttermilk. I think the key is to make sure it cooks enough. Mine needed to stay in the oven for a good 20 mins. over the suggested time. The texture was not at ALL gloppy.
08-05-2002, 07:13 AM
Thanks for the help. In the long run, I got nervous about using regular milk (wish I'd waited til I got the above posts!).
I went out & picked up buttermilk to be sure I didn't waste my effort. I'll freeze the leftover milk for some later use.
Can't wait to make it now!
08-05-2002, 10:53 AM
Linda in MO: I looked in June and July 2002 and could NOT find the recipe! What page?
I DO have the recipe in my MC. It was in the Jan/Feb98 pg 82. I think it is the same recipe!
08-06-2002, 06:08 AM
Sorry, I believe this was in one of the 2001 Back to the Best---so the original one very well could have been in 1998!
PS, I made it with blueberries tonight--and it's even BETTER!
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