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.
- 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
- 1⁄2 teaspoon nutmeg
- 1 pinch salt
- 3 egg whites, stiffly beaten
- 1 pint water (2 cups)
- 1 tablespoon cornstarch
- 1 tablespoon cider vinegar
- 1 cup sugar
- 1 teaspoon vanilla
- 2 tablespoons butter, cold
- Preheat oven to 325 degrees F.
- Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess.
- Sift together all dry ingredients, set a side.
- Cream butter, sugar and egg yolks together.
- Add milk and dry ingredients alternatly to the butter, sugar and egg yolks.
- Fold in stiffly beaten egg whites.
- Roll berries well in flour.
- Fold berries in last.
- Bake in slow oven, 1-1 1/2 hours.
- In my oven it took 1 hour.
- Or until a toothpick inserted comes out clean and is golden brown.
- Hard Sauce:.
- Mix all ingredients well in a medium saucepan.
- When thickened add vanilla
- Dice cold butter.
- Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece.
- Serve warm or at room temperature.
- Refrigerate leftovers.