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Blueberry Pudding With Hard Sauce

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Ingredients

Adjust Servings:
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

Nutritional information

428.9
Calories
53 g
Calories From Fat
6 g
Total Fat
3.2 g
Saturated Fat
61.4 mg
Cholesterol
296.2 mg
Sodium
90.6 g
Carbs
2.1 g
Dietary Fiber
67.3 g
Sugars
5.6 g
Protein
200g
Serving Size

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Blueberry Pudding With Hard Sauce

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    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.

    • 95 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Blueberry Pudding With Hard Sauce, 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 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 , 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 , 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


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    Steps

    1
    Done

    Preheat Oven to 325 Degrees F.

    2
    Done

    Lightly Grease the Sides and Bottom of 2x9x13 Inch Baking Pan With Shorting, Dust With Flour and Tap Out Excess.

    3
    Done

    Sift Together All Dry Ingredients, Set a Side.

    4
    Done

    Cream Butter, Sugar and Egg Yolks Together.

    5
    Done

    Add Milk and Dry Ingredients Alternatly to the Butter, Sugar and Egg Yolks.

    6
    Done

    Fold in Stiffly Beaten Egg Whites.

    7
    Done

    Roll Berries Well in Flour.

    8
    Done

    Fold Berries in Last.

    9
    Done

    Bake in Slow Oven, 1-1 1/2 Hours.

    10
    Done

    in My Oven It Took 1 Hour.

    11
    Done

    or Until a Toothpick Inserted Comes Out Clean and Is Golden Brown.

    12
    Done

    Hard Sauce:.

    13
    Done

    Mix All Ingredients Well in a Medium Saucepan.

    14
    Done

    When Thickened Add Vanilla

    15
    Done

    Dice Cold Butter.

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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