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An old-fashioned blueberry pudding recipe with a rosewater sauce straight from Almanzo’s Ma’s kitchen and the Little House Cookbook. Are you loving this series as much as I am?
When early pioneers found fresh fruit, they collected and used as much as they could. Waste not, want not was their mantra. In the Mid-West, blueberries came into season in late June through early September. One of the ways they enjoyed the fresh bounty of these sweet little globes was this blueberry pudding.
While most of us think of pudding as a thick, creamy dessert, this is more of a steamed cake texture. Ma would have made it in a tin cup from the pantry, or possibly a cake tin that was traded for at the trading post. Steamed puddings were a staple way of baking and cooking back in the day and how most traditional puddings were prepared.
What containers can I use to make this blueberry pudding recipe?
You are hard pressed these days to find a tin coffee can that you can use. The lining of many cans of canned vegetables can also be lined with chemicals that will make them unsafe to use. So what can you use? Here are some ideas:
bowls that will fit into a larger pot
canning jars (For this recipe, I used a wide mouthed pint jar and made 4 servings.)
Using a small bowl, beat the egg. Stir in milk and baking soda.
In a separate bowl, combine flour, sugar, and cream of tartar. Work butter in with fork or pastry cutter until it’s resembles a course crumbly mixture.
Stir the liquid into the dry and mix until just combined. Fold in the blueberries with just a few strokes.
Pour mixture into mold or can and cover tightly. Place in a larger pot and pour boiling water to fill 2/3 full.
Simmer for 1 1/2 hours on medium high heat. As long as there is water in the pot, there is very little danger of burning the pudding.
Remove pudding to a platter and serve with the sauce.
Instructions for sauce:
Add sugar and water to small saucepan. Simmer until sugar is dissolved, and mixture begins to thicken into syrup.
Add butter, seasonings and rose syrup and stir to combine.
Pour over blueberry pudding and serve.
Don’t have rose syrup? You can use lemon juice to replace the rose syrup.
What is your favorite part of this treat? Will you try this old-fashioned blueberry pudding recipe and rosewater sauce?
About the Author
With over 20 years experience in the kitchen, Heather loves to create delicious, nutritious foods that her family will enjoy! Follow her adventures on easyketodishes.com or recipesfromthehomestead.com and see what's cooking!