“I love steamed puddings. I’m from Labrador and grew up with steamed puddings for Sunday dinners. I was fortunate to get my sister’s pudding steamer when she passed away. I live in MB now and my family love all the down east cooking.” Marilyn R.
3 tbsp Margarine/Butter
1.5 cups milk
1 tbsp Vanilla extract
2 cups Flour
3 Tsp. Baking Powder
pinch of salt
1 cup Sugar
2 cups of Blueberry’s
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 extract.
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 Ice cream Tub grease from the bottom up to the top, then pour your Batter into the Ice cream Container and make certain that you have a Plate underneath the Ice cream 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 boiling at all times, usually done in 2 hours, it will come out easily and brown.
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 centre 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.