Blackberry magnolia pudding Calories

To make blackberry magnolia pudding, cook milk with sugar, starch and egg yolk until thick, then let the pudding cool slightly. Layer it in cups with crushed biscuits and blackberries, and chill before serving.

Blackberry magnolia pudding takes its name from the magnolia-style dessert popular in Turkey, often linked to Magnolia Bakery’s famous banana pudding. The blackberry version adapts the layered pudding-and-biscuit format with a different fruit.

Plain tea biscuits or petit beurre-style biscuits work well in blackberry magnolia pudding because they crumble easily without overpowering the berries. Graham crackers can also be used, though their toasted flavor gives the dessert a different character.

Yes, frozen blackberries work in blackberry magnolia pudding. Thaw them first and drain the liquid before layering; extra berry juice can thin the pudding and make the biscuit crumbs soggy.

Cook the pudding for blackberry magnolia until it is properly thick before assembling the cups. Also drain juicy berries and avoid layering them while frozen, since excess liquid can loosen the pudding as it chills.

Yes, blackberry magnolia pudding can be made the day before and kept covered in the refrigerator. The layers will settle as it chills; add a fresh biscuit topping just before serving if you want it to stay crisp.

Blackberry magnolia pudding keeps for about two days in the refrigerator when covered. The berries may release juice and soften the biscuits over time, so it is best enjoyed soon after making.

Blackberry magnolia pudding is served cold. Chill the cups before serving, then add a few fresh blackberries or biscuit crumbs on top for a simple finish.

Yes, blackberry magnolia pudding can be made without cream; a well-cooked milk pudding still gives it a creamy texture. Use less sugar if desired, and keep enough starch in the mixture for the layers to hold their shape.