Steamed Blueberry Pudding

For large-quantity measurements.

Ingredients U.S. Metric
Brown sugar 5 oz 150 g
Butter 2 oz 60 g
Salt tsp 0.5 mL
Cinnamon ¾ tsp 4 mL
Eggs 2 oz 60 g
Bread flour 1 oz 30 g
Baking powder 0.18 oz (1 tsp) 6 g
Dry bread crumbs 5 oz 150 g
Milk 4 oz 125 g
Blueberries, fresh or frozen, without sugar 4 oz 125 g
Total weight: 1 lb 7 oz 706 g
Ingredients U.S. Metric
Brown sugar 1 lb 4 oz 625 g
Butter 8 oz 250 g
Salt 0.08 oz (½ tsp) 3 g
Cinnamon 0.17 oz (1 tbsp) 5 g
Eggs 8 oz 250 g
Bread flour 4 oz 125 g
Baking powder 0.75 oz 22 g
Dry bread crumbs 1 lb 4 oz 625 g
Milk 1 lb 500 g
Blueberries, fresh or frozen, without sugar 1 lb 500 g
Total weight: 5 lb 3 oz 2905 g

Method

Procedure

  1. Cream together the sugar, butter, salt, and cinnamon.
  2. Blend in the eggs, a little at a time. Cream until light.
  3. Sift the flour with the baking powder, then mix with the bread crumbs.
  4. Add the dry ingredients to the sugar mixture alternately with the milk. Blend to a smooth batter.
  5. Carefully fold in the blueberries.
  6. Fill well-greased molds about two-thirds full. Cover tightly and steam for 1½–2 hours, depending on the size of the molds.
  7. Unmold and serve hot with Hard Sauce or Crème Anglaise.