Blueberry Steamed Pudding

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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 Florence, shows that even after fifty years, its simplicity and clear flavors make it a natural addition to the Stars’ menu and to anyone’s menu.

Ingredients

  • cups blueberries
  • ½ cup sugar
  • 1 teaspoon lemon juice
  • ¼ teaspoon plus a pinch salt
  • cups flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon ground ginger
  • 1 teaspoon chopped lemon zest
  • ½ cup molasses
  • ½ cup milk
  • 1 large egg
  • 1 tablespoon sweet butter, melted
  • 1 recipe Chantilly Cream
  • 1 recipe Blueberry Sauce

A 2-quart steamed pudding mold

Method

Butter the underside of the top and the inside of a 2-quart steamed pudding mold.

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 ¼ teaspoon salt. Stir in the lemon zest. Set aside.

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 2-inch clearance all around the mold. Fill the pot with hot water one-third of the way up the sides of the mold. Cover the pot and bring the water to a simmer.

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.

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