A wonderfully comforting blueberry pudding with an unusual name and a deliciously simple recipe. Originating in Maine, it is said that farmers ate so much of it at lunchtime that they would slump in their chairs and grunt for the rest of the afternoon!
Juicy blueberries are baked with lemon and sugar beneath a soft, golden topping. Best served warm with cream or a generous scoop of real Staffordshire ice cream.
Ingredients – Serves 4-6
For the blueberries
- 450g fresh blueberries
- 275ml water
- 225g sugar
- 1 tbsp lemon juice
For the topping
- 110g self-raising flour
- 15g butter
- ½ tsp salt
- 50g sugar
- 150ml milk
Method
Preheat the oven – Heat the oven to 190°C, 170°C fan or Gas Mark 5. Lightly grease a deep baking dish.
Prepare the blueberries – Add the blueberries, water, 225g sugar and lemon juice to the dish. Place in the oven while you prepare the topping.
Make the batter – Rub the butter into the self-raising flour until the mixture resembles fine breadcrumbs. Stir in the salt and remaining 50g sugar, then gradually add the milk to create a thick batter.
Add the topping – Once the blueberry mixture is hot, carefully remove the dish from the oven. Spoon the batter evenly over the fruit.
Bake – Return to the oven and bake for approximately 20 minutes, or until the topping is risen and lightly golden.
Serve – Spoon into bowls while still warm and serve with fresh cream or real Staffordshire ice cream.
Make the Most of Blueberry Season
Sweet, juicy and naturally full of flavour, blueberries are delicious eaten straight from the punnet or added to cakes, crumbles and breakfast bowls. Gently cooking them with a little sugar and lemon juice brings out their flavour and creates a wonderfully rich, vibrant sauce.
For the easiest of summer desserts, simply warm blueberries with sugar and lemon juice in the microwave, then serve over real Staffordshire ice cream.