Blueberry Pudding With Hard Sauce

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 10

Pudding

• 1 quart blueberries
• 1 tablespoon butter , room temperature
• 2 cups sugar
• 3 egg yolks
• 1 cup whole milk
• 2 cups flour
• 2 tablespoons baking powder
• ½ teaspoon nutmeg
• 1 pinch salt
• 3 egg whites , stiffly beaten

Hard Sauce

• 1 pint water (2 cups)
• 1 tablespoon cornstarch
• 1 tablespoon cider vinegar
• 1 cup sugar
• 1 teaspoon vanilla
• 2 tablespoons butter , cold

Directions:

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

Reviews

[Cheri 911]

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.

[Baby Kato]

Delicious Nana Chickens...simply delicious..my 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.