Blackberry Steamed Puddings

BLACKBERRY STEAMED PUDDINGS: 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 dry ingredients 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.

To serve, pool a bit of Orange Buttermilk Sauce (directons follow) in the bottom of a flat-bottomed bowl. Invert a warm pudding over sauce, so that berries are on top. Yield: 6 5-ounce ramekins or baba tins.

ORANGE BUTTERMILK SAUCE: In a saucepot, 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. Yield: 1/2 cup