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Old-fashioned Blueberry Pudding Recipe with Rosewater

Melissa Norris
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 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
  • sauce

Ingredients for sauce:

  • 1 cup sugar
  • 2 cups water
  • 3 Tablespoons butter
  • pinch of salt
  • pinch of ground nutmeg
  • 2 Tablespoons rose syrup

Instructions
 

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.

Notes

Don't have rose syrup? You can use lemon juice to replace the rose syrup.
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