Nothing says Sunday dinner at my Nan’s like Blueberry Pudding.  It was there without fail every time. And it was gobbled by the whole lot of us at the end of every gathering. Drizzled in the sweetest, warmest “brown sauce” and occasionally topped with some Fussel’s canned cream (for those who are so inclined). To me, the pudding was home, and more “Newfoundland” than any feed of scrunchions or fish and chips I ever came across. 

Nan now has Alzheimer’s and is in a long term care facility. She barely knows who I am when I see her, and I dreadfully regret not gathering more stories, knitting and sewing skills, and recipes from her. Luckily, this is one I do have, and I’m happy to share it with you all. 

Bon appetit! 

Recipe:Steamed Blueberry Pudding w/ Brown Sauce

Pudding

  • 1 1/2 Cups Flour
  • 3 tsp Baking Powder
  • 1/2 Cup Sugar
  • 1/2 tsp Salt
  • 1/2 Cup Milk
  • 1 Egg (well beaten)
  • 1/4 Cup Shortening or Butter
  • 1 Cup Blueberries (fresh preferred)

Sauce

  • 2 Tbsp Butter
  • 2 Tbsp All-Purpose Flour
  • 1/4 tsp Salt
  • 1/3 Cup Brown Sugar
  • 1 Cup Boiling Water
  • 1/4 tsp Vanilla

Step 1 : Preparation

Cream shortening or butter. Add sugar, salt, and egg. Add baking powder to flour. Place shorting/butter in a bowl and cream using a mixer. Add sugar, salt, and egg. In a separate bowl, combine the flour and baking powder. Add the milk and flour alternatively to the butter mixture. Gently fold in the blueberries. 

Note: Fresh blueberries are best – frozen berries will stain the entire pudding blue. 

Step 2 : Baking

To add to the nan-ness of the pudding, steam it in
an apple juice can (coffee can would also work).  Make sure it is greased
well, and place a piece of waxed paper at the bottom. Add the batter and cover
with a piece of tinfoil held in place with an elastic band. Put a couple of
inches of water in a pot and bring to a boil.  Place the can in and cover.
Keep it gently boiling for one and a half hours.  When done, place upside
down on a cake rack and let cool.  In about 15-20 minutes slowly lift the
tin off.  It can also be made in a proper pudding mold with a cover.

Step 3 : THE SAUCE

Melt the butter in a sauce pot. Add the flour and salt and stir until smooth. Add brown sugar, stirring constantly. Remove the pot from heat and add the boiling water. Stir until until the mixture is smooth. Place pot back on heat and while continuing to stir, bring to a boil. Add vanilla.

Serve hot over the sliced pudding. Top with Fussell’s cream (if preferred). Enjoy!

Final Step: ENJOY!

Do YOU have a favourite recipe by Nan that you want to share? Get in touch at submissions@theovercast.ca.