Steamed Blueberry Pudding
Submitted by simone
An old-fashioned steamed pudding studded with fresh blueberries, made with bread crumbs for a soft, cakey texture. Serve warm with your favorite sweet sauce for a nostalgic homestyle dessert.
YIELD
6 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsSteamed puddings have a soft, pillowy texture that baked desserts just can’t replicate, and this blueberry version is a real charmer.
Flour, bread crumbs, and shortening come together into a light batter that gets folded gently with plump blueberries, then steams in a covered mold for two hours. The berries burst and turn jammy while the pudding puffs up tender and moist around them.
Drizzle your favorite sweet sauce over the top, whether that’s a warm vanilla cream, lemon sauce, or just a dusting of powdered sugar.
Kitchen Tips
- Fold the blueberries in gently at the end so they stay whole and don’t stain the batter
- Grease the mold well so the pudding releases cleanly when it’s done
- Keep the mold tightly covered during steaming to trap all the moisture inside
- Fresh or frozen blueberries both work; if using frozen, don’t thaw them first or they’ll bleed
Ingredients
Directions
Sift flour, baking powder and salt together.
Cut in shortening and add bread crumbs and sugar.
Add egg and milk, mix thoroughly and carefully fold in blueberries.
Pour into greased mold, cover and steam for 2 hours.
Serve with any sweet pudding sauce.
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