June 14, 2024

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Old Fashioned Blueberry Pudding (Blueberry Cake)

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Blueberry Pudding (Blueberry Cake Recipe) – An incredible Old Fashioned Blueberry Pudding with Rosewater Sauce Recipe from the Little House on the Prairie books.

Old Fashioned Blueberry Pudding with Rosewater Sauce

Old Fashioned Cake Recipes

One summer, years ago, I was determined to read my children the entire Little House Series from Laura Ingalls Wilder. I remember being captivated by the books as a child and wanted to see my little ones’ eyes light up with Laura’s antics.

The Little House on the Prairie books are a remarkable and deliciously descriptive historical tale of the Ingalls clan, a pioneer family in the 1800’s that moved from Wisconsin to Oklahoma Indian Territory, back north to Minnesota, and finally to South Dakota, all by covered wagon. Although the books are categorized as historical fiction due to Laura’s embellishments, most of the astonishing accounts are true.

In modern-day, it’s hard to fully grasp the lifestyle and mindset of an early American pioneer family. To read these books, one would think Laura was completely obsessed with food. Not in the way WE obsess over carbs, gourmet chocolates, or local produce, but engrossed with food for survival. From hunting to foraging, fishing, berrying, farming, cooking, freezing, salt-preserving, drying, and canning… nourishment CONSUMED them. That’s not to say they didn’t enjoy their meals. However, sustenance was extremely valuable. Something held with such importance was worth taking the time to document.

Little House Books

Blueberry Cake Reminiscing

Not only does this mouthwatering narrative go into great detail describing the preparation of daily meals, but Laura also weaves a feast for the senses with smells, crackling sounds, and hearty dishes your dying to try.

“Ma made vanity cakes. She made them with beaten eggs and white flour. She dropped them into a kettle of sizzling fat. Each one came up bobbling, and floated till it turned itself over, lifting up its honey-brown puffy bottom. Then it swelled underneath till it was round and Ma lifted it out with a fork… The cakes were not sweet, but they were rich and crisp, and hollow on the inside. Each one was like a great bubble. The crisp bits of it melted on the tongue… They said they had never tasted anything so good and they asked Ma what they were. “Vanity Cakes,” said Ma. “Because they are all puffed up, like vanity, with nothing solid inside.” ~ On The Banks Of Plum Creek

“Father’s spoon cut deep into the chicken-pie; he scooped out big pieces of thick crust and turned up their fluffy yellow under-sides on the plate. He poured gravy over them; he dipped up big pieces of tender chicken, dark meat and white meat sliding from the bones. He added a mound of baked beans and topped it with a quivering slice of pork fat. At the edge of the plate, he piled dark-red beet pickles. And he handed the plate to Almanzo. Silently Almanzo ate it all.” ~ Farmer Boy

See what I mean? I drooled through the entire series. The Little House Books are a MUST-READ for food lovers of all ages. (Put it on your electronic reader, I won’t tell.)

Blueberry Pudding

Little House Recipes

Needless to say, I HAD to buy The Little House Cookbook. What fun it’s been flipping through the pages of frontier recipes; dishes cooked over an open flame and churned to perfection.

This Old Fashioned Blueberry Pudding with Rosewater Sauce is inspired by the blueberry pudding Almanzo’s mother made after a long day of berrying in the book Farmer Boy. I didn’t use the exact recipe in the cookbook, because it was developed before most homes had reliable ovens. Therefore, it was cooked in a tin can submerged in water on the stovetop.

This oven-friendly “pudding” is not a custard as we think of pudding in the United States; it’s more of a British-style hefty cake that you scoop up with a spoon. It’s dense, hearty, and not overly sweet, with a cornbread-like consistency. A pudding of this variety would have been served with milk, or a sweet sauce, poured over the top to moisten it.

Although rosewater is now generally considered a middle-eastern ingredient, it was widely used for flavoring in early American days, because people could make it easily from wild roses.

Admittedly, I’ve tried rosewater in several dishes and beverages and haven’t been impressed, but the combination of rosewater, nutmeg, and butter in this silky sauce is exquisite. Poured over the rustic and tart blueberry pudding… sigh. I honestly could not get enough of it!

How To Make Blueberry Pudding

What Ingredients You Will Need

For the Old Fashioned Blueberry Pudding:

  • Butter – divided
  • All-Purpose Flour
  • Granulated Sugar
  • Baking Powder
  • Cinnamon
  • Salt
  • Milk
  • Eggs
  • Fresh Blueberries

For the Rosewater Sauce:

  • Powdered Sugar
  • Salt
  • Nutmeg
  • Rosewater
  • Melted Butter
  • Vanilla Extract

What Equipment You Will Need

  • Cake Pan/Baking Dish
  • Large Bowl and Whisk
  • Or Stand Mixer and Paddle Attachment
  • You could also use parchment paper to line the bottom of the baking dish
Rosewater Sauce

How To Make This Blueberry Pudding

Instructions

Preheat the oven to 400 degrees F. Use 2 tablespoons butter to grease a large baking dish. (9×13 or a smaller deeper dish.)

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk the milk, remaining butter (melted), and 2 eggs.

Mix the wet mixture into the dry mixture until well combined. Then stir in the blueberries, withholding a large handful for the top.

Pour the batter into the baking dish and sprinkle the remaining berries over the top. Bake 40-60 minutes (depending on the depth of the dish) until a toothpick comes out clean.

Meanwhile, whisk together the ingredients for the rosewater sauce and set aside.

To serve, scoop the warm pudding onto plates and drizzle with rosewater sauce.

Old Fashioned Blueberry Pudding

Get the Complete Printable Blueberry Pudding with Rosewater Sauce (Old Fashioned Blueberry Cake Recipe) Below. Enjoy!

Frequently Asked Questions

How To Store Leftovers?

You can store this blueberry cake in an airtight container in the refrigerator for 3 to 4 days or in the freezer for up to 6 months.

Can I Use Frozen Blueberries?

I recommend using fresh blueberries for a fresher vibrant flavor, but frozen berries will work. If you use frozen, they need to be thawed out and patted dry with a towel before adding to the batter.

Blueberry cake recipe

Other Great Desserts

Check out the printable recipe card below for nutritional information including calories, carbohydrates, cholesterol, sodium, protein, and vitamin c percentages.

Old Fashioned Blueberry Pudding with Rosewater Sauce

An incredible Old Fashioned Blueberry Pudding with Rosewater Sauce Recipe from the Little House on the Prairie books.

Servings: 12

For the Old Fashioned Blueberry Pudding:

  • Preheat the oven to 400 degree F. Use 2 tablespoons of butter to grease a large baking dish. (9×13 or a smaller deeper dish.)

  • In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. In a separate bowl, whisk the milk, remaining butter (melted) and 2 eggs.

  • Mix the wet mixture into the dry mixture until well combined. Then stir in the blueberries, withholding a large handful for the top.

  • Pour the batter into the baking dish and sprinkle the remaining berries over the top. Bake 40-60 minutes (depending on the depth of the dish) until a toothpick comes out clean.

  • Meanwhile, whisk together the ingredients for the rosewater sauce and set aside.

  • To serve, scoop the warm pudding onto plates and drizzle with rosewater sauce.

Serving: 1serving, Calories: 478kcal, Carbohydrates: 87g, Protein: 6g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 58mg, Sodium: 220mg, Potassium: 323mg, Fiber: 3g, Sugar: 54g, Vitamin A: 460IU, Vitamin C: 7.7mg, Calcium: 130mg, Iron: 2.2mg

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