BLUEBERRY PUDDING WITH HARD SAUCE
This is a recipe from my mother, who got it from her mother. To me it's more like a cake than a pudding, but hey, who am I to question my mother. It was and still is a summertime favorite when blueberries are in season. The original recipe called for Huckleberries. We could not always or rarely find them, so mother used the blueberries. When I was young, I would eat this for breakfast. The hard sauce sounds a little unusual with the vinegar, give it a try. You will be pleasantly surprised. I have given the exact recipe that was in my mother's manuscript cookbook. However I use up to 2 quarts of blueberries and closer to 1 teaspoon of freshly grated nutmeg. The original hard sauce recipe called for a good lump of butter, I calculated that to 2 tablespoons.
Provided by Nana Chickens
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F.
- Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess.
- Sift together all dry ingredients, set a side.
- Cream butter, sugar and egg yolks together.
- Add milk and dry ingredients alternatly to the butter, sugar and egg yolks.
- Fold in stiffly beaten egg whites.
- Roll berries well in flour.
- Fold berries in last.
- Bake in slow oven, 1-1 1/2 hours.
- In my oven it took 1 hour.
- Or until a toothpick inserted comes out clean and is golden brown.
- Hard Sauce:.
- Mix all ingredients well in a medium saucepan.
- When thickened add vanilla
- Dice cold butter.
- Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece.
- Serve warm or at room temperature.
- Refrigerate leftovers.
Nutrition Facts : Calories 428.9, Fat 6, SaturatedFat 3.2, Cholesterol 61.4, Sodium 296.2, Carbohydrate 90.6, Fiber 2.1, Sugar 67.3, Protein 5.6
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Rishi Raut
[email protected]I've made this pudding several times, and it's always a hit. It's the perfect dessert for a summer party.
Jamari Dagoat
[email protected]This pudding is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Alexa Lovegood
[email protected]I added a teaspoon of cinnamon to the cake batter, and it gave the pudding a really nice flavor.
Mariam Nambazira
[email protected]I'm not a big fan of hard sauce, so I served this pudding with a dollop of whipped cream instead. It was delicious!
Bijoy Dutta
[email protected]This pudding is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.
Sarkodie Patrick
[email protected]I'm not sure what I did wrong, but my pudding turned out dry and crumbly. I think I might have used too much flour.
Qalandar Ali
[email protected]This recipe is a keeper! I've already made it twice, and it's been a hit both times.
Altaf Hussain.s
[email protected]I had some trouble getting the pudding to set properly. I think I might have overcooked the cake.
kelly clarke
[email protected]This pudding is a bit too sweet for my taste, but it's still a good recipe. I might try reducing the amount of sugar next time.
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[email protected]I'm not a huge fan of blueberries, but I really enjoyed this pudding. The cake was moist and flavorful, and the hard sauce was a nice touch.
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[email protected]I love the combination of the sweet blueberries and the tangy hard sauce. It's a perfect balance of flavors.
mohammed yasin
[email protected]This pudding is a classic for a reason. It's simple, yet elegant, and always a crowd-pleaser.
Sakawat hossain Rifat
[email protected]I've made this pudding countless times, and it never disappoints. The recipe is easy to follow, and the results are always delicious.
Sumayyah Hosein
[email protected]This blueberry pudding was a hit with my family! The cake was moist and flavorful, and the hard sauce was the perfect complement. I will definitely be making this again.