Wild Blueberry Steamed Pudding Recipes

STEAMED BLUEBERRY PUDDING

Steamed Blueberry Pudding image

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

Ingredients

4 cups blueberries
2 cups sugar
1 teaspoon lemon juice
1 tablespoon butter
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk

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

STEAMED BLUEBERRY PUDDING

Steamed Blueberry Pudding image

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

Ingredients

1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup dry breadcrumbs
1/2 cup sugar
1 egg, well beaten
2/3 cup milk
1 1/2 cups blueberries, washed and picked over for stems

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

WILD BLUEBERRY STEAMED PUDDING

Wild Blueberry Steamed Pudding image

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

Ingredients

4 tablespoons (1/2 stick) unsalted butter, cut into pieces, plus additional for baking)
1 cup sugar
1/2 cup whole milk
1 large farm-fresh egg
1 teaspoon vanilla extract
Finely grated zest of 1 lemon
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup wild blueberries, gently rinsed and stemmed
4 smooth stones or a folded tea towel, for lining the pot

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.

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