Step back in time and savor the classic flavors of Newfoundland with this Old-Fashioned Blueberry Pudding recipe. Drawn from my treasured collection of vintage fundraising cookbooks from the 60s, 70s, and 80s, this recipe is a wonderful example of Newfoundland’s traditional cooking. Blueberry pudding, a beloved dessert in the region, embodies the simplicity and comfort of home-cooked meals.
This recipe combines juicy, fresh blueberries with a soft, sponge-like pudding base, creating a delightful contrast of flavors and textures. The vibrant berries infuse the pudding with a natural sweetness and tartness that perfectly complements the rich, moist cake. Baked to golden perfection, this dessert is a true taste of Newfoundland’s culinary heritage.
Whether you’re looking for a nostalgic treat or a comforting end to a meal, this Blueberry Pudding is sure to impress. Its straightforward preparation and wholesome ingredients reflect the resourceful spirit of Newfoundland’s home cooks. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Embrace the charm of Newfoundland’s past with each delicious bite of this classic dessert.
Old Fashioned Blueberry Pudding Recipe:
3 cups fresh blueberries
1/3 cup cold water
1 teaspoon gelatin
1/4 cup boiling water
1/2 cup granulated sugar
1 teaspoon lemon juice
7 thin slices bread
1/2 cup melted butter
Place blueberries in a saucepan with cold water and cook for 5 minutes or until berries are tender.
Remove from the stove. Soften gelatin in 1/4 cup of juice from the cooked blueberries; let stand for 5 minutes.
Add boiling water to dissolve the gelatin.
Combine blueberries and juice, dissolved gelatin, sugar and lemon juice.
Remove crusts from bread.
Brush both sides of each slice generously with melted butter.
Cover bottom and sides of a one-quart dish with buttered bread, cutting slices to make a neat effect.
Cut remaining bread into small squares.
Pour 1/3 of the blueberry mixture into the bread lined dish, top with squares of bread.
Add two more layers each of blueberries and bread.
Cool all day and serve with whipped or sour cream.
Here’s how to steam a pudding:
- Put 3-4 inches of water to start in a large pot and place it on the stove over medium heat.
- Place a metal or heat-proof dish upside down in the bottom of the pot. This will act as a stand to keep the pudding off the bottom of the pot.
- Grease a heat-proof pudding basin with butter or cooking spray.
- Fill the pudding basin with the prepared Christmas pudding mixture and smooth the top.
- Cover the pudding basin with a layer of buttered parchment paper or aluminum foil, making sure to create a pleat in the center to allow for expansion.
- Place the pudding basin on top of the metal stand in the pot of simmering water, making sure that the water level comes up about halfway up the side of the pudding basin.
- Cover the pot with a tight-fitting lid and simmer the pudding for 2-4 hours (Follow recipe suggestion), checking the water level occasionally and topping up with boiling water as needed.
- Once the pudding is cooked, carefully remove it from the pot using oven mitts or a thick towel.
- Let the pudding cool for a few minutes before turning it out onto a serving dish.
