Blueberry Pudding With Hard Sauce

Total Time
1hr 15mins
Prep
15 mins
Cook
1 hr

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.

Skip to Next Recipe

Ingredients

Nutrition

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.