Warmblueberrypuddingrestaurantstyle Recipes
BLUEBERRY PUDDING
A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.
Provided by AngelaTN
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease a 9-inch pie plate.
- Place blueberries in medium bowl.
- Combine 1/4 cup of the brown sugar and 1 Tbsp.
- of the flour; toss with blueberries to coat.
- Spoon mixture into pie plate.
- In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
- Mix in remaining 1/2 cup brown sugar.
- Add milk, egg, lemon peel and vanilla, and blend well.
- Pour batter over blueberry mixture.
- Bake until firm and golden brown, about 55 minutes.
- Cool at least 10 minutes before serving.
- Top with whipped topping if desired.
Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6
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
BLUEBERRY PUDDING WITH HARD SAUCE
The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter-sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.
Provided by GOBLUEINGA
Categories World Cuisine Recipes European UK and Ireland English
Time 1h15m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
- In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
- In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 73.4 g, Cholesterol 108.7 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 212.8 mg, Sugar 53.1 g
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