This recipe for Blackberry Puddin’ will become one of your favorites with whipped cream or ice cream. Serve it to your family and guests for a great dessert and you won’t have any left. I love it for breakfast with coffee in the mornings and it is good with milk poured over it, too. I always ate cobbler as a child with milk poured over it and I like this puddin’ that way.
1 1/4 cups white granulated sugar, divided
6 tablespoons butter, softened
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup evaporated milk (can use regular milk)
1 teaspoon almond extract (can use vanilla extract)
2 to 2 1/2 cups fresh blackberries (could use frozen)
2 cups boiling water
In a large mixing bowl with a mixer cream 1 cup sugar with the 6 tablespoons butter. In a bowl whisk together the flour, baking powder and salt. Pour the flour mixture into the sugar and butter and continue mixing with mixer. Add the milk and almond extract mixing well. Spray a 3 quart casserole dish with cooking spray and spread the flour mixture into the bottom of the dish. Cover with blackberries and sprinkle the remaining 1/4 cup of sugar over the berries. Bring 2 cups water to a boil and pour over the blackberries. DO NOT MIX. Bake in a preheated 350 degree oven for 55-60 minutes until golden brown on top. Let cool for about 20 minutes before serving. Makes 8 to 10 servings. Enjoy!
If you like this recipe, you might also like my recipe for Old-Fashioned Banana Pudding.
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