steamed blueberry pudding

Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Serves: 6-8 servings

Introduction:

Steamed blueberry pudding is a classic dessert that combines the delicate, sweet flavors of fresh blueberries with a rich and comforting steamed sponge. This pudding is ideal for a cozy dinner or a family gathering, offering a warm and moist texture that pairs beautifully with vanilla custard or whipped cream. Steaming the pudding ensures it stays wonderfully moist and soft, giving you a perfect balance of sweetness and tartness from the blueberries.

The recipe is simple yet indulgent, and while it takes a bit of time to cook, the results are absolutely worth it. This pudding is also versatile – you can serve it with a variety of accompaniments such as ice cream, custard, or fresh whipped cream. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress.

Ingredients:

For the pudding:

• Butter – ½ cup (113g), softened

• Granulated sugar – ¾ cup (150g)

• Eggs – 2 large

• All-purpose flour – 1 ½ cups (180g)

• Baking powder – 1 ½ teaspoons

• Salt – ¼ teaspoon

• Whole milk – ½ cup (120ml)

• Vanilla extract – 1 teaspoon

• Fresh blueberries – 1 ½ cups (225g), fresh or frozen

• Zest of one lemon – Optional, for added freshness

• Cinnamon – ½ teaspoon (optional, for extra spice)

For the custard (optional, but recommended):

• Heavy cream – 1 cup (240ml)

• Whole milk – 1 cup (240ml)

• Granulated sugar – ¼ cup (50g)

• Egg yolks – 3 large

• Vanilla extract – 1 teaspoon

Equipment:

• Steamer or large pot with a lid (for steaming)

• Pudding basin or heatproof bowl (about 1.5-2L capacity)

• Electric mixer or hand whisk

• Mixing bowls

• Saucepan (if making custard)

• Ladle (for serving)

Instructions:

Step 1: Prepare the Steaming Setup

Before starting on the pudding, prepare the steamer. Fill a large pot with water up to about 2-3 inches below the lid. Bring it to a boil, then reduce to a simmer. If you’re using a steamer, follow the manufacturer’s instructions. You want a gentle, constant simmer throughout the cooking time.

If you don’t have a steamer, you can use a large pot with a lid. Place a small trivet or a few balls of foil at the bottom of the pot, ensuring that the pudding basin does not touch the water.

While the steamer is heating, you can start preparing the pudding.

Step 2: Make the Pudding Batter

1. Cream the butter and sugar: In a mixing bowl, beat the softened butter and granulated sugar together using an electric mixer or a hand whisk until the mixture is light and fluffy. This should take around 3-4 minutes.

2. Add the eggs: Add the eggs, one at a time, beating well after each addition. The mixture may look slightly curdled, but that’s fine. Beat in the vanilla extract and lemon zest (if using).

3. Combine the dry ingredients: In another bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon (if using).

4. Alternate adding milk and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with the dry ingredients and mix until just combined. Add the milk in small amounts, continuing to mix until the batter is smooth and creamy.

5. Fold in the blueberries: Gently fold in the blueberries. Be careful not to break them up too much. The berries will add natural sweetness and a burst of flavor to each bite of pudding.

Step 3: Prepare the Pudding Basin

Grease your pudding basin or heatproof bowl generously with butter, making sure to cover all the sides. This helps prevent the pudding from sticking to the sides while steaming. You can also line the bottom with a round of parchment paper to make removal easier.

Transfer the pudding batter into the prepared basin and smooth the top.

Step 4: Steam the Pudding

1. Cover the pudding basin: Place a layer of parchment paper over the top of the pudding basin. Then cover it tightly with foil. This will help to trap moisture and prevent any water from getting into the pudding as it steams.

2. Place in the steamer: Carefully place the pudding basin into the steamer or pot, ensuring it sits securely. Cover the pot with a lid and steam for about 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.

3. Check the water level: Make sure the water level stays high enough during the steaming process. Add more boiling water to the pot as needed to ensure the pudding stays moist and doesn’t burn.

Step 5: Prepare the Custard (Optional)

While the pudding is steaming, you can make a delicious custard to serve alongside it. Here’s how:

1. Combine the cream, milk, and sugar: In a saucepan, combine the heavy cream, whole milk, and sugar over medium heat. Stir occasionally until the sugar dissolves and the mixture is hot, but not boiling.

2. Whisk the egg yolks: In a separate bowl, whisk the egg yolks until they are pale and creamy.

3. Temper the eggs: Once the milk and cream mixture is hot, slowly add a few spoonfuls of the warm liquid into the egg yolks, whisking constantly. This helps to temper the eggs and prevents them from curdling.

4. Cook the custard: Pour the egg mixture back into the saucepan with the milk and cream. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes). Be careful not to let it boil.

5. Strain the custard: For a silky-smooth texture, strain the custard through a fine mesh sieve to remove any bits of cooked egg. Stir in the vanilla extract and set aside to cool slightly.

Step 6: Serve the Pudding

Once the steamed blueberry pudding is done, carefully remove it from the steamer. Let it sit for a few minutes before removing the foil and parchment paper.

To serve, run a knife around the edges of the pudding to loosen it, then invert the basin onto a serving plate. The pudding should come out easily. If desired, you can serve it with freshly whipped cream, custard, or even a scoop of vanilla ice cream.

Tips for Success:

• Blueberries: Fresh blueberries work best, but you can also use frozen blueberries. If using frozen, don’t thaw them beforehand, as it can release excess moisture into the batter.

• Steaming: Make sure the water doesn’t touch the pudding. The steam should do all the cooking, not direct boiling water.

• Make ahead: You can prepare the pudding ahead of time and steam it just before serving, or you can make the batter and store it in the fridge for up to 24 hours before steaming.

• Flavor variations: Feel free to experiment by adding a pinch of nutmeg, almond extract, or even a handful of chopped nuts for added texture.

Nutrition Information (per serving, assuming 8 servings):

• Calories: 250 kcal

• Protein: 4g

• Carbohydrates: 45g

• Dietary Fiber: 2g

• Sugar: 28g

• Fat: 7g

  • Saturated Fat: 4g

• Cholesterol: 55mg

• Sodium: 100mg

• Potassium: 160mg

• Vitamin A: 8% DV

• Vitamin C: 6% DV

• Calcium: 4% DV

• Iron: 6% DV

Conclusion:

Steamed blueberry pudding is a timeless dessert that brings warmth and joy to any meal. The combination of tender sponge and juicy blueberries creates a flavor that is comforting yet refreshing, making it a favorite for all ages. Whether you choose to serve it with rich vanilla custard or a dollop of whipped cream, this pudding is sure to be a hit with your guests.

Take your time with the steaming process to ensure a perfect, soft texture, and enjoy this delightful treat whenever you need a sweet indulgence!