BLACKBERRY PUDDING

Blackberry picking—the purple fingers of summer.  Whether you picked them wild in the northern woods or in the kitchen gardens of the south, those sweet-tart berries tasted like summer.  Blackberry pie was the perennial treat of late summer—but here’s a recipe that’s a little easier, a little less fussy, but just as delicious.  And, do I have to add, one that shows up in local cookbooks both north and south.

• 2 cups blackberries
• 1 tsp allspice or cinnamon
• 2 tsp lemon juice

Batter:

• 1 cup flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ cup milk
• 3 tblsp butter, melted

Topping:

• ¾ cup sugar
• 1 tblsp cornstarch
• 1 cup boiling water

Butter a 9” square baking pan.  Toss blackberries with spice and lemon juice and place in the baking dish.  Whisk together the flour, sugar and baking powder in a bowl—add milk and melted butter and stir well.  Pour evenly over berries.  Whisk sugar and cornstarch for topping and sprinkle over the batter.  Gently pour boiling water over all.  Bake at 350’ for 45-50 minutes until toothpick inserted in batter comes out clean.  Serve with a little sweetened sour cream.

The Kitchen Hive