Recipe by mollypaul
Take advantage of nature's bounty with this delicious recipe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Top Review by CarsonM
This was the perfect way for me to use up an extra pint of blackberries that I'd bought. I hadn't made a steamed pudding in years, so I was curious to try this one. As with most steamed breads, the texture is a little chewy and stodgy, but the flavor is nice. I served it with custard to pour over each slice (I think custard makes everything even better!). The one change I would make, if I were doing this again, would be to try layering the batter with the blackberries in the bowl; I thought this pudding could have used a lot more blackberries than I put in. Also, I steamed mine in a 2.5-quart bowl, and it still rose over the top, so make sure you use a large enough bowl!
- 1 tablespoon butter
- 1 cup sugar
- 2 eggs
- 4 cups flour, sifted
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 cups milk
- 2 cups blackberries
Directions See How It's Made
- Cream butter and sugar; add eggs and mix well.
- Sift dry ingredients together and add alternatively with milk to the first mixture.
- Add berries, taking caution not to crush them.
- Steam in a well-greased 2 quart mold for two hours.
- Serve with sweetened cream flavored with vanilla extract.