BLUEBERRY PUDDING WITH HARD SAUCE
The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter-sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.
Provided by GOBLUEINGA
Categories World Cuisine Recipes European UK and Ireland English
Time 1h15m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
- In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
- In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 73.4 g, Cholesterol 108.7 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 212.8 mg, Sugar 53.1 g
BLUEBERRY PUDDING
A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.
Provided by AngelaTN
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease a 9-inch pie plate.
- Place blueberries in medium bowl.
- Combine 1/4 cup of the brown sugar and 1 Tbsp.
- of the flour; toss with blueberries to coat.
- Spoon mixture into pie plate.
- In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
- Mix in remaining 1/2 cup brown sugar.
- Add milk, egg, lemon peel and vanilla, and blend well.
- Pour batter over blueberry mixture.
- Bake until firm and golden brown, about 55 minutes.
- Cool at least 10 minutes before serving.
- Top with whipped topping if desired.
Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6
BLUEBERRY PUDDING CAKE
My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
WILD BLUEBERRY STEAMED PUDDING
Provided by Sarah Huck
Categories Berry Fruit Dessert Steam Backyard BBQ Blueberry Summer Tailgating Grill Party Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Provides 6-8 portions
Number Of Ingredients 11
Steps:
- 1. Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn steadily until glowing, ash-covered embers begin to form, about 45 minutes. Then use a coal shovel or other like implement to scrape a bed of embers to the side of the fire pit.
- 2. Drop the butter into a metal bowl and place it directly upon the grill grate. Allow the butter to melt, about 1 minute, and transfer the bowl to a resting place to cool slightly.
- 3. Add the sugar, milk, and egg to the butter and whisk until the mixture is light and frothy. Mix in the vanilla and lemon zest.
- 4. In a separate bowl, gently whisk the flour, baking powder, and salt just to combine. Dump the dry ingredients into the wet ingredients all at once, and fold with a spatula to form a batter. Don't be troubled if the texture is still a little lumpy, so long as there are no dry patches.
- 5. Generously butter a 1-quart metal bowl and scatter half the blueberries in the bottom of it. Scrape the batter on top of the berries. Scatter the remaining berries on top of the batter.
- 6. Place the baking stones or tea towel in the bottom of the Dutch oven. Rest the batter-filled bowl on top of the stones or towel. Pour enough water into the Dutch oven to reach halfway up the side of the bowl. Cover the pot and rest it on the bed of glowing embers. Shovel additional glowing embers on top of the lid. Allow the pudding to steam for 40 to 50 minutes, or until it is firm to the touch and a wooden skewer inserted in the center comes out clean. Allow the pudding to rest in the pot, uncovered, for 15 minutes before turning it out onto a platter. Cut the pudding into slices and serve.
STEAMED BLUEBERRY PUDDING
Substitute blackberries or cranberries for the blueberries, if you wish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sift dry ingredients together; cut in butter and add bread crumbs and sugar.
- Add eggs and milk, mix thoroughly and carefully fold in blueberries.
- Pour into a greased mold, cover tightly and steam for two hours.
- Serve with hard sauce or your favorite pudding sauce.
Nutrition Facts : Calories 362.4, Fat 18, SaturatedFat 10.7, Cholesterol 79.7, Sodium 485.1, Carbohydrate 45.9, Fiber 1.8, Sugar 20.9, Protein 5.7
STEAMED BLUEBERRY PUDDING
This was written in the margin of my great grandmothers favorite cookbook, which I am lucky to have. It's very good, and will work with other summer fruits as well.
Provided by Mamie37
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, baking powder and salt together.
- Cut in the butter, until it resembles coarse meal.
- Add the milk and mix well.
- Set aside for a moment.
- Combine the sugar, berries, and lemon juice.
- Mix this together with flour mixture.
- Pour into a buttered mold, cover tightly and steam for 45 minutes.
- Serve with cream.
Nutrition Facts : Calories 754.5, Fat 5.6, SaturatedFat 3, Cholesterol 14, Sodium 990, Carbohydrate 172, Fiber 5.2, Sugar 114.5, Protein 9.1
BLUEBERRY & COCONUT PUDDING
The combination of blueberries and coconut makes this indulgent dessert incredibly moreish
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 1h
Yield Serves 2 generously
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
- Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.
Nutrition Facts : Calories 708 calories, Fat 52 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium
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