Blackberry and Lemon Puddings

Blackberry and Lemon Puddings
15 Mins
Prep time
50 Mins
Cooking time
Serves 6

What you need

  • 150g fresh or frozen blackberries
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 4 eggs, separated
  • 2 teaspoons vanilla essence
  • 2 teaspoons custard powder
  • grated rind of 1 lemon
  • 1 cup lemon juice
  • 1/2 cup caster sugar
  • 1/3 cup caster sugar
  • 1/4 cup water
  • 1/4 cup lemon juice
  • rind of 1 lemon

How to make it

  1. DIVIDE the blackberries evenly among 6 x 1 cup capacity, greased and sugar dusted, ovenproof dishes. Beat the PHILLY with an electric mixer until smooth. Add the egg yolks, one at a time, and beat until the mixture is thick and creamy. Add the vanilla, custard powder, lemon rind and juice, and beat until mixture is smooth and thick.
  2. BEAT the egg whites in a large bowl until soft peaks form. Gradually add the caster sugar and beat until sugar is dissolved. Gently fold the egg white mixture into the PHILLY mixture until combined.
  3. SPOON filling into moulds and place the moulds in a baking dish filled halfway up the sides with water. Bake at 160°C for 30-35 minutes or until puddings are risen and golden. Serve with Glass Lemon Sauce.


  1. COMBINE sugar and water over low heat until the sugar is dissolved. Bring to the boil, add the lemon juice and rind and continue to simmer until syrup has reduced by half. Strain and cool slightly.