Cuban Blueberry Pudding Food

BLUEBERRY PUDDING

Steps:

• Preheat oven to 350 and grease a 9-inch pie plate.
• Place blueberries in medium bowl.
• Combine 1/4 cup of the brown sugar and 1 Tbsp.
• of the flour; toss with blueberries to coat.
• Spoon mixture into pie plate.
• In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
• Mix in remaining 1/2 cup brown sugar.
• Add milk, egg, lemon peel and vanilla, and blend well.
• Pour batter over blueberry mixture.
• Bake until firm and golden brown, about 55 minutes.
• Cool at least 10 minutes before serving.
• Top with whipped topping if desired.

WILD BLUEBERRY STEAMED PUDDING

Steps:

• 1. Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn steadily until glowing, ash-covered embers begin to form, about 45 minutes. Then use a coal shovel or other like implement to scrape a bed of embers to the side of the fire pit.
• 2. Drop the butter into a metal bowl and place it directly upon the grill grate. Allow the butter to melt, about 1 minute, and transfer the bowl to a resting place to cool slightly.
• 3. Add the sugar, milk, and egg to the butter and whisk until the mixture is light and frothy. Mix in the vanilla and lemon zest.
• 4. In a separate bowl, gently whisk the flour, baking powder, and salt just to combine. Dump the dry ingredients into the wet ingredients all at once, and fold with a spatula to form a batter. Don't be troubled if the texture is still a little lumpy, so long as there are no dry patches.
• 5. Generously butter a 1-quart metal bowl and scatter half the blueberries in the bottom of it. Scrape the batter on top of the berries. Scatter the remaining berries on top of the batter.
• 6. Place the baking stones or tea towel in the bottom of the Dutch oven. Rest the batter-filled bowl on top of the stones or towel. Pour enough water into the Dutch oven to reach halfway up the side of the bowl. Cover the pot and rest it on the bed of glowing embers. Shovel additional glowing embers on top of the lid. Allow the pudding to steam for 40 to 50 minutes, or until it is firm to the touch and a wooden skewer inserted in the center comes out clean. Allow the pudding to rest in the pot, uncovered, for 15 minutes before turning it out onto a platter. Cut the pudding into slices and serve.

BLUEBERRY PUDDING WITH HARD SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
• In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
• In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.

THE BEST BLUEBERRY BREAD PUDDING

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.

LITTLE BLUEBERRY PUDDINGS WITH LEMON CURD SAUCE

Steps:

• Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.
• Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
• Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
• To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.

BLUEBERRY BREAD PUDDING WITH CUSTARD SAUCE

Steps:

• Pudding: Melt butter in a 13x9x2-inch baking dish; set aside.
• Combine next 4 ingredients in a large bowl; beat well.
• Add bread cubes, and let stand 5 minutes.
• Fold in blueberries and lemon rind; spoon into prepared dish.
• Bake at 350* for 35 minutes or until lightly browned and puffed.
• Serve warm with Custard Sauce.
• Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well.
• Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly.
• Bring water in bottom of double boiler to a boil.
• Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens.
• Cool slightly.
• Add vanilla and lemon rind.
• Yield: 1 1/3 cups.

BLUEBERRY PUDDING WITH HARD SAUCE

Steps:

• Preheat oven to 325 degrees F.
• Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess.
• Sift together all dry ingredients, set a side.
• Cream butter, sugar and egg yolks together.
• Add milk and dry ingredients alternatly to the butter, sugar and egg yolks.
• Fold in stiffly beaten egg whites.
• Roll berries well in flour.
• Fold berries in last.
• Bake in slow oven, 1-1 1/2 hours.
• In my oven it took 1 hour.
• Or until a toothpick inserted comes out clean and is golden brown.
• Hard Sauce:.
• Mix all ingredients well in a medium saucepan.
• When thickened add vanilla
• Dice cold butter.
• Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece.
• Serve warm or at room temperature.
• Refrigerate leftovers.

BLUEBERRY & COCONUT PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
• Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.

CUBAN BLUEBERRY PUDDING

Steps:

• Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan.
• Spread berries in prepared pan. Squeeze lemon juice over berries. Beat together butter and 3/4 cup sugar in large bowl.
• Sift together flour, baking powder and 1/2 teaspoon salt. Add dry ingredients to sugar mixture alternately with milk. Spread batter over berries.
• Combine remaining 1 cup sugar, corn starch and remaining 1/4 teaspoon salt. Sprinkle over cake batter. Pour boiling water over all. Bake at 350 degrees for 1 hour. Serve warm or at room temperature with vanilla ice cream.

BLUEBERRY PUDDING LOAF

Steps:

• Preheat oven to 350 degrees F.
• In very large mixing bowl, cream butter and cream cheese with mixer on medium speed until creamy and blended.
• Add sugar, sour cream and vanilla.
• Mix until fluffy.
• Add eggs, one at a time, mixing well after each.
• In large mixing bowl, combine flour, baking soda, baking powder and salt.
• Add gradually to butter/cream cheese mixture; and blend well.
• Add blueberries; stir only to distribute. Batter will be very thick.
• Put batter into two greased and floured loaf pans.
• Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
• Cool in loaf pans for 10 minutes before removing to wire rack to cool.