This sweet pudding-like dessert from Sickles Market in Little Silver, New Jersey, gained popularity in the United Kingdom during the 17th century. You can discard the solids after straining the berries, but we love eating them on top of it along with freshly whipped cream.
Featured in: What to Do with Perfect Summer Blackberries
Ingredients
- 2 cups blackberries
- 3⁄5 cup sugar
- 1⁄8 tsp. salt
- 1⁄4 cup cornstarch
- 2 tbsp. lemon juice
- 1⁄2 cup whipped cream, for serving
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Instructions
Step 1
Boil blackberries, sugar, salt, and 2 Tbsp. water in a 4-qt. saucepan over high; reduce heat and simmer 5 minutes. Strain, reserving solids. Return syrup to pan and bring to a boil. Whisk cornstarch and 1¼ cup water in a bowl until combined and whisk into syrup; cook, whisking constantly, until a thick pudding forms, 6-8 minutes. Remove from heat; add lemon juice and chill. Serve with reserved berries and whipped cream.
- Boil blackberries, sugar, salt, and 2 Tbsp. water in a 4-qt. saucepan over high; reduce heat and simmer 5 minutes. Strain, reserving solids. Return syrup to pan and bring to a boil. Whisk cornstarch and 1¼ cup water in a bowl until combined and whisk into syrup; cook, whisking constantly, until a thick pudding forms, 6-8 minutes. Remove from heat; add lemon juice and chill. Serve with reserved berries and whipped cream.
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