Blackberry Steamed Puddings Instructions:- Preheat oven to 375° F.
- Grease 6 ramekins or baba tins and coat with sugar, shaking off excess.
- Distribute blackberries among ramekins and place in a baking dish with at least a 2-inch lip.
- Whisk by hand the egg yolks, sugar and scraped seeds from vanilla bean until pale and thick.
- Whisk in butter, buttermilk and lemon zest.
- In a separate bowl, sift together flour, baking powder and cinnamon and whisk into buttermilk mixture.
- Whip egg whites and salt to stiff peak and fold in first a third, and then remaining two thirds of whites.
- Spoon into ramekins. Pour boiling water around, coming up halfway up ramekins.
- Cover pan with plastic wrap, then foil and bake for 35 to 40 minutes (until cake springs back when touched).
- Carefully remove foil and plastic and take ramekins out of water bath. Let cool for 5 minutes.
Orange Buttermilk Sauce: - In a saucepan, combine all ingredients except butter. Stir with a wooden spoon over medium heat until sauce coats the back of a spoon, about 4 minutes. Strain and stir in butter. Chill until ready to serve.
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