Sort Of Homemade Blackberry Pudding: Fast and Easy Fruit Infused Jell-O Pudding
Blackberries are one of the most delicious fruits in the entire world. Tart, juicy, refreshing: they're perfect for desserts or just eating on their own. They make a perfect pudding, but puddings take quite a bit of work to make from scratch and good luck finding an instant blackberry pudding on the shelves at your local supermarket.
That's why I've found a way to successfully fuse a batch of blackberries with your standard issue Jell-O pudding mix to make one of my favorite desserts. This blackberry pudding is cool, refreshing, and is the perfect treat for a summer's evening.
- 1 package Jell-O Cook And Serve Vanilla Pudding, Make sure you buy the cook and serve pudding and not the instant variety!
- 2 cups blackberries
- 1/2 cup sugar
- 2 cups milk, use whole milk or 2%, skim or soy won't work
- 1/4 cup water
- 2 teaspoons corn starch
- Start by preparing your blackberries. Give them a quick wash in the sink and then place them into a medium sauce pot. Add water and sugar and give a quick stir. Turn on heat to medium low. Stir occasionally.
- While the berries heat up, start on your pudding! As per the directions on the box, mix the milk and pudding together. The box suggests medium heat, but I like to keep it on low. STIR CONSTANTLY! If you don't, your milk will burn. Once your pudding is boiling, take it off immediately.
- By this point, your blackberries should be a wet and gooey. Add your corn starch to thicken it up and give it a good stir.
- Smash the blackberries down a few times with the butt of your spoon to release the juices.
- While both the blackberry mixture and the pudding are STILL HOT, fold the berries into the pudding and stir with a spoon until completely mixed.
- It is recommended that you let the blackberry pudding cool in the refrigerator for one to two hours before serving. Otherwise, let set at room temperature for about four hours.
Thanks for reading. Anyone who tries this out, leave a comment to let me know how your blackberry pudding turned out!
All photos property of Len Cannon, 2012