Why We Love This Blueberry Pudding Recipe
As a little girl, I was captivated by the Little House on the Prairie books. Laura would describe the preparation of daily meals in great detail and weave a feast for the senses with smells, crackling sounds, and hearty dishes you’re dying to try. Needless to say, I HAD to buy The Little House Cookbook. What fun it’s been flipping through the pages of frontier recipes—dishes cooked over an open flame and churned to perfection. This Old Fashioned Blueberry Pudding with Rosewater Sauce is inspired by the blueberry pudding Almanzo’s mother made after a long day of berrying in the book Farmer Boy. I didn’t use the exact recipe in the cookbook, because it was developed before most homes had reliable ovens. Therefore, it was cooked in a tin can submerged in water on the stovetop. This oven-friendly “pudding” is not a custard as we think of pudding in the United States; it’s more of a British-style hefty cake that you scoop up with a spoon. It’s dense, hearty, and not overly sweet, with a cornbread-like consistency. A pudding of this variety would have been served with milk, or a sweet sauce, poured over the top to moisten it. Although rosewater is now generally considered a middle-eastern ingredient, it was widely used for flavoring in early American days, because people could make it easily from wild roses. Admittedly, I’ve tried rosewater in several dishes and beverages and haven’t been impressed, but the combination of rosewater, nutmeg, and butter in this silky sauce is exquisite. Poured over the rustic and tart blueberry pudding… sigh. I honestly could not get enough of it!
Ingredients You Need
For the Old Fashioned Blueberry Pudding:
Butter – divided and melted All-purpose flour – or your fave gluten-free substitute Granulated sugar – either white sugar or coconut sugar, if you prefer Baking powder – to make the cake fluffy Cinnamon – use high-quality cinnamon for the best taste Salt – to balance the sweet flavors Milk – use dairy or favorite non-dairy milk Eggs – at room temperature Fresh blueberries – frozen can be used in a pinch
For the Rosewater Sauce:
Powdered sugar – also known as confectioners’ sugar Salt – to balance the sweet flavors Nutmeg – makes it taste comfy & cozy Rosewater – use food grade Butter – melted Vanilla extract – pure, not imitation
How To Make This Blueberry Pudding
Recipe Variations
Lemon-blueberry – Add a tablespoon of lemon zest to the batter for a zesty citrus flavor that pairs beautifully with the blueberries. You can also replace the rosewater sauce with a tangy lemon glaze for a bright, refreshing taste. Mixed berry – Swap out half of the blueberries for a mix of raspberries, blackberries, or strawberries to create a more diverse berry flavor. Coconut – Shredded coconut can be incorporated into the batter for a tropical flair. You can also replace regular milk with coconut milk for added richness and subtle flavor. Almond – Fold in some chopped almonds or use almond extract in the pudding batter.
Looking for More Desserts? Be Sure to Try:
Raspberries Lemon Cupcakes Apple Pie Cream Cheese Wontons Buttermilk Lemon Cake Fresh Blueberry Pie with Almond Crust Lemon Blueberry Cake (Pound Cake Recipe) The Fluffiest Fluffernutter Pie Recipe Easy No-Bake Key Lime Pie (Lime IceBox Pie Recipe) No Bake Lemon Icebox Pie Recipe Homemade Carrot Cake with Cream Cheese Frosting Chocolate Dipped Strawberries
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