White Chocolate Pudding with Blackberry Curd Review

Recipe 92 from The Smitten Kitchen Cookbook by Deb Perelman

WW Note: I’m counting 13 points for one of the 6 cups this filled. I don’t know if you can play around with it too much so I can’t encourage you to do anything else except to maybe find a Sugar Free pudding mix that is white chocolate flavored and then make the blackberry curd as shown to have a lower point dessert.

This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” (pages 272-274) or from the following sites:

Tide and Thyme

The Scarf and Stripe

I am a little sad that this didn’t come together very well. I didn’t realize pudding and curd were as finicky as this.

I mean I made them look great in the photos but goodness…. I was so confident of the pudding thinking it was so easy to make… and then…it turned out runny and loose, not set up at all. I even kept it on the heat far longer then Deb suggested and still no good.

I have to say that I was excited to pull out my double broiler thinking it would be just the thing to use for this recipe but I’m now wondering if that changes the cooking time frame in some way….hmmm. I usually just want a recipe to be over when it’s challenging me. But I definitely want to try this one again! I like pudding and was a bit sad it didn’t come together very well.

When I searched for sites that I could share containing the recipe I found myself somewhat comforted to see others struggling on this one too. People commented on theirs not setting up either so I’m not sure what we’re missing.

The blackberry curd was a whole other world of trouble. I don’t even have a suspicion of what I did wrong and could do differently. Maybe I added too much blackberry puree 🤷‍♀️ Maybe I left it on the heat too long 🤷‍♀️ Maybe I put in too much butter 🤷‍♀️. Maybe I should not have cut corners with bottled lemon juice and bought a lemon instead….I literally 🤷‍♀️.

I want to do some reading up on puddings and curds now to see if I can figure out what happened because I’m stumped on both sides of things.

Things I WAS happy about;

1. Having all the supplies to make it…. it’s questionable what’s going to be available at the store.

2. Having on the right kitchen tools to make this possible. I had the food processor, the double broiler, the perfect containers (that have lids) to stick the pudding in, the fine mesh strainer and I can give Pampered Chef the credit for a lot of those pieces.

Here’s to giving this another try another time. Getting through the cookbook is my priority above getting these perfect. My husband and I are not really fans of white chocolate so this would be more fun to try with milk chocolate next time. I’m determined to get this right!

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