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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.)
With over 20 years experience in the kitchen, Heather loves to create delicious, nutritious foods that her family will enjoy! Follow her adventures on recipesfromthehomestead.com and see what's cooking!