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Tuesday, April 7, 2015

Steamed Blueberry Pudding

2 cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter or margarine
1 cup lightly packed brown sugar
2 eggs
1 teaspoon vanilla
½ cup milk
1½ cups blueberries, fresh or frozen

Grease a 2-liter (quart) pudding mold. A 2-liter heat-proof bowl or casserole dish makes a good substitute. You may also use two well washed 28 oz. stewed tomato cans.
Prepare a large dutch oven or soup pot with 3 or 4 inches of water. The pot should be large enough to hold the pudding with enough space for a pot cover. Place a trivet on the bottom. Bring the water to a simmer while preparing pudding batter.
Remove 1 tablespoon of flour and mix with the fresh berries. Skip this step if using frozen berries as the flour will clump from the moisture.
Mix remaining flour, baking powder and salt together. Lay aside.
Cream butter and brown sugar together. Add eggs and vanilla; beat well until light and fluffy. You may beat the butter mixture with a whisk or use an electric beater.
Add dry ingredients to butter mixture alternately with the milk. Stir in blueberries.
Turn batter into prepared mold or bowl. Cover with wax paper and foil and tie tightly with twine or secure with a sturdy elastic band. Place the prepared pudding into the pot of simmering water. the water should be hot enough to break bubbles. Steam 2 to 2½ hours. Check periodically to make sure there is enough water in the pot. It should be at least 2 inches deep at all times. Use boiling water to replenish the pot.
When pudding is cooked, carefully remove from water. Let pudding set at least 10 minutes. Turn mould or bowl upside down on serving plate. Cut pudding into wedges and serve hot or warm with a Brown Sugar or Lemon Sauce.
Makes 8-10 servings.
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Brown Sugar Sauce
½ cup brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon lemon juice
1 cup boiling water
1 tablespoon butter

Combine all ingredients except lemon juice and vanilla. Cook over medium heat until mixture comes to a gentle boil. Lower heat and continue to cook and occasionally stir for 2 minutes. Add lemon juice and vanilla and mix well. Serve with steamed pudding.

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