Home › Sauce › Steamed Blueberry Pudding

Steamed Blueberry Pudding

Sift together one pint of flour, one-half teaspoonful of salt and two teaspoonfuls of baking powder. Beat two eggs, add one-third of a cupful of milk and stir it into the dry mixture, adding more milk if necessary to mix a very thick batter. Melt two tablespoonfuls of butter, add to the batter and beat hard for a moment. Stir in one pint of blueberries carefully picked over, washed, drained and rolled in flour. Turn into a well greased mold, steam for two hours and serve with Golden sauce.

Cream together two tablespoonfuls of butter and one cupful of powdered sugar. When very light, add gradually the well beaten yolks of two eggs and three tablespoonfuls of cream; then add the white of one egg beaten to a stiff froth.

Flavor to taste.