Steamed puddings do not have to be the traditional, heavy variety associated with English country houses (which are made with suet); they can be very light without losing the “comfort food” quality of a pudding. This one, a recipe from my great-grandmother
A 2-quart steamed pudding mold
Butter the underside of the top and the inside of a
Put the blueberries in a bowl. Toss them with the sugar, lemon juice, and the pinch of salt. Place them in the bottom of the steamed pudding mold.
Sift together the flour, baking soda, baking powder, ginger, and the
In a large bowl, whisk together the molasses, milk, egg, and melted butter. Add the dry ingredients to the molasses mixture and mix until smooth. Pour the batter into the mold over the blueberries and cover the mold with the lid.
Put the mold in a pot large enough to enclose the mold with at least a
Check the water periodically during the cooking process to make sure that the water is just simmering. (Rapidly boiling water will cause the pudding to rise prematurely and then sink.) Steam the pudding for about 1 hour. A skewer inserted in the middle should come out clean.
Let the pudding cool for 10 minutes and then invert it onto a plate.
Slice the pudding while it is still warm and serve with chantilly cream and blueberry sauce.
© 1993 Emily Luchetti. All rights reserved.