- 1 pint blueberries
- 4 Tablespoons butter, softened
- 1 egg
- 3/4 cup milk
- 1/2 teaspoon baking soda
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon cream of tartar
- Ingredients for sauce:
- 1 cup sugar
- 2 cups water
- 3 Tablespoons butter
- pinch of salt
- pinch of ground nutmeg
- 2 Tablespoons rose syrup
Instructions for pudding:
- Wash blueberries and remove any stems.
- Grease mold or cake pan well with butter.
- 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.