Steamed Blueberry Pudding

Substitute blackberries or cranberries for the blueberries, if you wish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 1  cup flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup butter
• 1⁄2 cup  dry breadcrumbs
• 1⁄2 cup sugar
• 1  egg, well beaten
• 2⁄3 cup milk
• 1 1⁄2 cups blueberries, washed and picked over for stems

Directions

1. Sift dry ingredients together; cut in butter and add bread crumbs and sugar.
2. Add eggs and milk, mix thoroughly and carefully fold in blueberries.
3. Pour into a greased mold, cover tightly and steam for two hours.
4. Serve with hard sauce or your favorite pudding sauce.