BLACK RASPBERRY COBBLER
This black raspberry cobbler is the best cobbler recipe I have ever tried.
Provided by farmwife92
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour melted butter into an 11x7-inch baking dish.
- Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place black raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar.
- Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 48.9 g, Cholesterol 32.3 mg, Fat 12.3 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 7.6 g, Sodium 182.8 mg, Sugar 34.2 g
BLACK CAP PUDDINGS
Speedy puds that are really easy to make - fruity, sticky and creamy, ready in 25 mins - by Gary Rhodes
Provided by Gary Rhodes
Categories Dessert, Dinner, Lunch, Supper, Treat
Time 25m
Number Of Ingredients 9
Steps:
- Lightly butter and flour 6 x 125ml non-metallic pudding moulds (see the steps by clicking the link in the photo above). Divide the raisins evenly between each one, then drizzle with 2 tsps golden syrup. Put flour, butter, sugar, eggs and lemon zest in a food processor and mix for 1-2 mins until smooth. If the mix is a bit thick, soften with milk. Spoon the sponge mix on top of the raisins, taking care not to fill them more than half full or they will spill over when cooked. Cover each one loosely with cling film leaving room for expansion, then pierce the film.
- Microwave three sponges at a time on High for 2-2½ mins until they are firm on top, risen and coming away from the sides - or steam for 30 mins. Stand for 1 min. Meanwhile, warm some golden syrup.
- Unwrap the puddings and turn out onto plates. Drizzle over the syrup and serve.
Nutrition Facts : Calories 370 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.62 milligram of sodium
BLACK PUDDING
Steps:
- 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
- 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
- 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
- 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.
BLACKCAP PUDDING
Steps:
- In a large bowl, cream together the butter and 1/2 cup sugar and slowly add the beaten eggs. Sift the flour over the top and fold it in.
- Combine the fruit, remaining sugar and 2 tablespoons of water in a small saucepan. Place over medium heat and cook until bubbling, about 3 minutes. Divide among 4 large, 1-cup buttered ramekins or 6 smaller, 2/3-cup buttered ramekins and top with the batter.
- Fill the bottom of a steamer with water close to, but not touching, the rack; bring to a boil. Cover each ramekin lightly with foil. Place the ramekins on the steamer rack and steam, covered, for 25 minutes.
- Carefully remove the hot ramekins from the steamer. Lift off the foil and run a thin-bladed knife around the edges of the ramekins and invert them onto dessert plates, shaking the ramekins to release the puddings. Serve hot with clotted cream or ice cream.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 275 milligrams, Sugar 33 grams, TransFat 1 gram
EASY AND QUICK BLACK FOREST PUDDING
I can't remember where I got this from. But I keep a can of cherries in the cupboard, a sachet of the pudding mix and knowing that the corner shop stocks cream, have always got a posh pud on hand for unexpected guests. Use deep glasses so that the layers can be seen. You want the light to shine through the cherries. The original recipe called for chocolate instant pudding, but my family prefers toffee flavour. Oh, and I always make twice as much because people always want seconds.
Provided by Sherrie-pie
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Divide the cherry pie filling amongst four glasses.
- Make the chocolate pudding according to instructions, using the milk.
- Divide it amongst the four glasses.
- Top with swirled whipped cream.
- Toppings:.
- flaked chocolate and/or fresh cherries.
Nutrition Facts : Calories 455.3, Fat 29.4, SaturatedFat 18.2, Cholesterol 108.1, Sodium 259.6, Carbohydrate 44.4, Fiber 1.1, Sugar 6.5, Protein 4.5
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