Sunday, August 31, 2014

Summer into Autumn Pudding with Wild Maine Blueberries

After not one, not two but three recent blueberries fails I decided to go for something so simple it couldn't go wrong and a recipe which would showcase the humble, subtle blueberry instead of overwhelm it. The flavour is so elusive it can easily get lost in a recipe - or so I have found.

So how does one go from this humble punnet of organic wild Maine blueberries fresh from Bahner Farm....
to this glowing violet delight...
It's easy with just some slices of bread, sugar, the addition of apples and a few hours of patience. Let me tell you how!

12 ounces of blueberries  - preferably wild Maine ones
2 tasty apples - sweet or tart your choice - I go with tart because I like a little tang

4oz / 1/2 cup of sugar

about 4/5 slices of good white bread...something with a bit of backbone not the squushy stuff

THAT'S IT for the ingredients!!...well and also some lightly sweetened whipped cream to finish. 

FYI my pudding bowl is quite small - 3 cup size, 4" tall with a 6" diameter - enough for 4 genteel servings or 2 normal Patricia and James sized servings!

1. Peel and grate the apples into a small pan with some water and sugar, or not, to taste and cook until soft - some apples will turn to sauce others will retain their structure - either is fine for this recipe. Allow to cool.
2. Combine the blueberries and sugar in a heavy pan and bring to a slight boil, stir gently and simmer for a few minutes. Take off the heat and allow to cool.

  3. Cut the crusts off the white bread slices and line a medium sized pudding bowl with them...I did this in a rather haphazard manner but if you are somewhat organized you can cut the bread into triangles and apparently that'll make your life easier with the fitting of the curves, leaving no gaps and saving one slice each for the middle of the pudding and one to top the pudding with.
3. Spoon half the berries and stewed apples with juice into the lined pudding basin, then add some of the crusts if you like - or just the fruit is good - I found the crusts gave a little more structure and were delicious...
4. Tear a circle of bread to fit into the half filled pudding... 
5. Fill with the rest of the fruit - save a bit of the juice...tear another bigger circle for the top of the pudding...
6. Pour the final juices over the pudding.
7. Now find a saucer - or the bottom of a flat bowl that fits the top of the pudding and a weighty thing like a jar of beans and set these atop the pudding thus:
 8. Pop into the 'fridge overnight.

9. Take the pudding out of the fridge a few hours before you want to serve it - it really does taste a LOT better if it is at room temperature and when you are ready run a knife around the outside of the pudding to release it from the bowl - you may have to do a fair bit of wiggling to get it out after it's been weighted overnight but finally you should get this:
 Now whip up some cream with sugar to taste, or just use pouring cream over your lovely violet pudding and enjoy this great little treasure.

This is a fun pudding to make - a very old
fashioned and traditional British pudding - other than using blueberries and apples - that's not at all traditional - forgive me dear purists!! It is quiet in flavour but quite miraculous in the transformation of so few simple ingredients to such a whacky looking dessert - you will impress your friends with it's look alone.
Have a lovely Labor Day/Bank Holiday weekend and let me know if you make this pudding - please feel free to post pics of such on my FACEBOOK PAGE - thanks!!

If you like my gingham fabric in the pictures here is the LINK to it in my Spoonflower shop.

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Here's a link to my traditional SUMMER PUDDING

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