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    You are in: Home / Recipes / Blueberry Pudding With Hard Sauce Recipe
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    Blueberry Pudding With Hard Sauce

    Blueberry Pudding With Hard Sauce. Photo by Baby Kato

    1/1 Photo of Blueberry Pudding With Hard Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Nana Chickens's Note:

    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.

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    Units: US | Metric


    Hard Sauce


    1. 1
      Preheat oven to 325 degrees F.
    2. 2
      Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess.
    3. 3
      Sift together all dry ingredients, set a side.
    4. 4
      Cream butter, sugar and egg yolks together.
    5. 5
      Add milk and dry ingredients alternatly to the butter, sugar and egg yolks.
    6. 6
      Fold in stiffly beaten egg whites.
    7. 7
      Roll berries well in flour.
    8. 8
      Fold berries in last.
    9. 9
      Bake in slow oven, 1-1 1/2 hours.
    10. 10
      In my oven it took 1 hour.
    11. 11
      Or until a toothpick inserted comes out clean and is golden brown.
    12. 12
      Hard Sauce:.
    13. 13
      Mix all ingredients well in a medium saucepan.
    14. 14
      When thickened add vanilla
    15. 15
      Dice cold butter.
    16. 16
      Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece.
    17. 17
      Serve warm or at room temperature.
    18. 18
      Refrigerate leftovers.

    Ratings & Reviews:

    • on November 21, 2009


      This was delicious. I should have read more carefully, the wording did confuse me a couple of times, but with no bad results. I made the sauce with milk instead of water, and 3T of whiskey instead of vinegar. It was just divine, and easier than the whiskey sauce recipe I usually use. I will definitely make it again and read the directions through before I begin.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2008


      Delicious Nana Chickens...simply dh stated that he just tasted pure ambrosia. It was wonderful, just like his mom use to make. I used wild blueberries and homemade vanilla. The cake is hard to describe...its a cross between a cake and pudding in texture and is chocked full of blueberries. The sauce was a lovely surprise...the vingegar is not the least bit overpowering. Thanks for sharing this lovely treat.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry Pudding With Hard Sauce

    Serving Size: 1 (200 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 428.8
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 3.1 g
    Cholesterol 61.4 mg
    Sodium 296.2 mg
    Total Carbohydrate 90.5 g
    Dietary Fiber 2.1 g
    Sugars 67.2 g
    Protein 5.6 g

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