Blueberry
Blueberry Pudding
Wild blueberries from the New Brunswick barrens
IODE Fort Monckton Cook Book, Moncton NB, 1941New Brunswick wild blueberries are small, intensely flavoured, and picked by the bucketful every August. This steamed pudding from the 1941 IODE cookbook uses them at their peak — a dense, warm, purple-stained dessert that belongs to the NB summer.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 1½ cups wild blueberries (or cultivated, fresh or frozen)
- 1 cup flour
- ½ cup sugar
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 2 tbsp melted butter
- 1 egg, beaten
- 1 cup sugar
- 1 cup boiling water
- 1 tbsp butter
- Pinch of nutmeg
Instructions
- Grease a 1½-quart baking dish or pudding mold.
- Sift together flour, sugar, baking powder, and salt.
- Combine milk, butter, and egg. Stir into dry ingredients until just mixed.
- Fold in blueberries gently.
- Pour batter into prepared dish. Bake at 350°F (175°C) for 35–40 minutes until a skewer comes out clean.
- For the sauce: dissolve sugar in boiling water, add butter and nutmeg, and simmer 5 minutes.
- Serve the warm pudding with sauce poured generously over.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- New Brunswick wild blueberries — smaller than cultivated — are worth seeking out. They hold their shape better and the flavour is incomparable.