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Mattie’s Steamed Blueberry Pudding

Updated February 23, 2016
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When our kids were young and we came to the island, we were all absolutely starving by the time the mail boat docked. Luckily, it was usually just in time for dinner. We walked the couple of miles from the Town Landing to the old homestead in Robinson Cove, dragging our bags filled with clothes, books, and toys. The family car was nothing if not temperamental, so we never counted on getting a ride. By this time of day, Mattie and Lil, Jim’s mother and grandmother, could be found in the big kitchen, boiling lobsters and steaming our favorite blueberry pudding. The aroma of fresh biscuits wafted from the oven as we walked through the kitchen door, and we were greeted by the sight of a glass bowl on the counter filled with homemade coleslaw. Soon we were seated around the table, satisfying our hunger and happily listening to Grandpa Aub catch us up on the latest island news.

6 to 8 servings; about 1 1/2 cups hard sauce

Cooking Methodsteaming

CostInexpensive

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe Coursedessert

Dietary Considerationdessert

Equipmentelectric mixer

Mealdinner

Moodblue

Taste and Texturefruity, spiced, sweet

Type of Dishpudding

Ingredients

  • 1 cup granulated sugar
  • 4 tablespoons (½ stick) unsalted butter
  • ½ cup milk
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 generous cup maine blueberries
  • ½ cup (1 stick) unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • Juice of ½ lemon

Instructions

For the pudding, generously butter a deep 1-quart ceramic or metal bowl.

In a medium bowl, beat together the sugar, butter, milk, and egg with an electric mixer until light and frothy.

Using a rubber spatula or whisk, blend in the flour, baking powder, cinnamon, and salt. Stir in the vanilla.

Spread half of the blueberries in the bottom of a heatproof 2-pint bowl. Pour the batter over the berries and spread the remaining blueberries over the top.

Place a folded kitchen towel or a rack in the bottom of a large saucepan. Place the bowl in the pot and add boiling water to come halfway up the sides of the bowl. Cover the pot and steam the pudding for about 1 hour, or until the pudding is firm to the touch and a skewer inserted in the center comes out clean. Cool in the covered kettle for 15 minutes and then unmold onto a platter or plate.

Make the hard sauce. Using an electric mixer, beat the butter and sugar together in a medium bowl until smooth. Stir in the vanilla and lemon juice. Set aside at room temperature until ready to serve on the warm pudding.

When ready to serve, reheat the pudding in the steamer or in a microwave. Cut into wedges and serve with hard sauce on the side.

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