Blueberry
Blueberry Pudding
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Wild blueberries simmered with sugar and water, then topped with a rich batter of egg, butter, milk, and flour, covered, and cooked gently for 20 minutes. Served with hard sauce — a quintessential New Brunswick summer dessert.
Ingredients
For the pudding
- 1 quart blueberries
- 1 cup sugar
- ½ cup water
For the batter
- 1 egg, well beaten
- 3 tablespoons melted butter
- ½ cup milk
- ½ cup sugar
- 1 cup sifted flour
For the hard sauce
- One-third cup butter
- 1 cup powdered sugar
- ¼ teaspoon lemon extract
- 1 teaspoon vanilla extract
Instructions
- Cook the blueberries with the sugar and water until the berries are soft.
- For the batter: beat the egg well, add melted butter and beat again. Add the milk, sugar, and sifted flour, beating carefully as each ingredient is added.
- Drop the batter on top of the simmering berries. Cover the kettle closely.
- Cook gently for 20 minutes without raising the cover, being careful not to burn on the bottom.
- For the hard sauce: cream the butter, add sugar gradually, then the flavorings. Beat until smooth.
- Serve the pudding hot with hard sauce.