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Blueberry Steamed Pudding Recipe

By Newfoundland.ws
Traditional Newfoundland Blueberry Steamed Pudding Recipe

3 tbsp Margarine/Butter
1.5 cups milk
1 tbsp Vanilla
2 cups Flour
3 Tsp. Baking Powder
pinch of salt
1 cup Sugar
2 eggs
2 cups of Blueberrys

Melt approx. 3 TableSpoons of Margarine/Butter, then add milk, as much as you may think that's needed, usually 1 1/2 cups of milk, mix in with the melted Butter add a Tbsp or more of Vanilla.

Measure out a couple cups of Flour, approx 2 or more, if desired, cups Flour, 3 Tsp. of Baking Powder, pinch of salt, 1 cup of Sugar/Equal/Sugar Twin, mix thoroughly.

Beat 2 Eggs and add to the Butter and milk mixture, then add to the Flour Mixture, mix well, then gently fold in the Blueberries (or Partridge berries)

Grease a 2 litre Icecream Tub grease from the bottom up to the top, then pour your Batter into the Icecream Container and make certain that you have a Plate underneath the Icecream Container in the Pot where you keep adding the hot water during steaming/cooking duration of time, please keep checking your Sauce Pan or Pot to make certain that all the water hasn't been all steamed out, keep it half full of water and boliling at all times, usually done in 2 hours, it will come out easily and brown.

Rum Sauce:

3 round cups brown sugar
1.5 cups water
1 tbsp butter
1 oz dark rum
corn starch to thicken

Instructions for pudding: In a large bowl mix the dry ingredients together. Make a hole in center and add all other ingredients. Blend with a wooden spoon until well mixed. Pour into two medium or large greased loaf pans. Bake at 350 degrees for 80 mins. Serve warm with rum sauce.

Instructions for sauce: Mix all ingredients together, adding rum last. May serve with ice cream on the side.

 



Traditional recipes found on this site have been submitted by our visitors, found in old Newfoundland recipe cook books, etc. We do not copy recipes from other websites and we hope that other websites do not repost/copy the recipes found on this website. Photo may not be exactly from recipe, all recipe photos believed to be public domain. Thank you


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