Blueberry Pudding With Rum Sauce Recipe

During the fall and winter months, I enjoy making several different baked pudding desserts for my family. This blueberry pudding with rum sauce recipe was given to me back in the 1980’s, by a sweet elderly woman who had lived in our neighborhood.

You can use fresh or frozen (thawed) blueberries to make it. If you have any left-overs, you will want to store them in the refrigerator. We like our pudding served warm, so we reheat it in our microwave for about 45 seconds.

Blueberry Pudding Ingredients:

2 tablespoons butter or margarine, softened
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup milk
1 1/2 cups blueberries
1/4 cup granulated sugar

In a small bowl, cream together the butter with the 1 cup granulated sugar; set aside.

In a large bowl, mix together the all-purpose flour, baking powder and salt. Mix in the milk until all combined. Slowly add the butter mixture into the flour mixture. (This will be a thin consistency batter).

In a microwave safe container, combine the blueberries with the 1/4 cup granulated sugar and heat for 1 minute. Remove from the microwave.

Lightly spray a 8 x 8″ square baking dish with nonstick cooking spray. Pour the batter into the baking dish and then top with the blueberry mixture. Bake in a preheated 350 degree oven for 30 to 35 minutes.

Rum Sauce Ingredients:

1 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 cups boiling water
1 tablespoon softened butter or margarine
1 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/2 teaspoon rum flavored extract

In a large saucepan, combine the granulated sugar, all-purpose flour and salt. Stir in the 2 cups of boiling water. Slowly stir in the butter and cook over low heat for 5 minutes, stirring often. Turn off the heat and stir in the nutmeg, vanilla and rum extracts.

Serve the warm blueberry pudding with rum sauce over top.

Both comments and pings are currently closed.

Comments are closed.