Blueberry Pudding with Hard Sauce
Indulge in the comforting sweetness of Blueberry Pudding with Hard Sauce, a classic steamed dessert bursting with juicy blueberries and warm vanilla undertones. This old-fashioned recipe combines a tender, cake-like pudding studded with plump berries and is finished with a rich, buttery hard sauce made from brown sugar and cream. Gently steamed to perfection, this dessert boasts a moist, melt-in-your-mouth texture that pairs beautifully with the silky sweetness of the sauce. Perfect for family gatherings or special occasions, it’s a delightful way to showcase fresh or frozen blueberries. Serve it warm with a dusting of powdered sugar for an elegant presentation that will impress every guest.
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Recipe Information
Ingredients
- 2 cups Blueberries (fresh or frozen)
- 0.5 cup Granulated sugar
- 4 tablespoons Unsalted butter
- 1 large Egg
- 0.5 cup Milk
- 1.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Brown sugar (for hard sauce)
- 4 tablespoons Unsalted butter (for hard sauce)
- 2 tablespoons Heavy cream
- 0.5 teaspoon Vanilla extract (for hard sauce)
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your steamer or set up a large pot with a steaming rack and boil water. Grease a 1-quart pudding mold or heatproof bowl with butter.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with milk, and mix until just combined.
Gently fold the blueberries into the batter, ensuring they’re evenly distributed.
Pour the batter into the prepared pudding mold. Cover tightly with a lid or aluminum foil to prevent water from getting in.
Place the pudding mold in the steamer or on the rack in the pot. Cover the pot, reduce the heat to medium-low, and steam for about 60 minutes, or until a toothpick inserted in the center comes out clean.
While the pudding is steaming, prepare the hard sauce. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until smooth.
Add the heavy cream and cook for 2–3 minutes, stirring constantly, until the sauce thickens slightly. Remove from heat and stir in the vanilla extract.
Once the pudding is cooked, carefully remove it from the steamer and let it cool for 5 minutes before unmolding onto a serving plate.
Serve slices of the warm blueberry pudding drizzled with the hard sauce. Optionally, sprinkle lightly with powdered sugar for garnish.
Nutrition Facts
Calories |
2735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 508 mg | 170% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 405.3 g | 147% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 268.3 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 348 mg | 27% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
