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Down East Pudding




Source of Recipe


King Arthur Flour


List of Ingredients




2 cups King Arthur Traditional Whole Wheat Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ginger (or cinnamon, nutmeg, allspice, a blend, etc.)
2 large eggs
1/2 cup brown sugar (or for a lighter taste, use 1 cup brown sugar and no molasses)
1/2 cup dark, unsulphured molasses
1 cup buttermilk
2 cups wild Maine blueberries (or blackberries or raspberries, etc.)

Recipe



Mix the flours, baking powder, soda, salt and spice(s) together. In another bowl, beat the eggs and add and beat in the brown sugar, molasses and buttermilk.

Stir the blueberries into the dry ingredients and mix these quickly into the egg/molasses/buttermilk mixture.

Pour the batter into a greased 2-quart pudding mold (it should fill it about two-thirds full). Secure the lid and place it in a kettle or saucepan that is tall enough so you can put a lid on it. It's important to put something on the bottom of the pan so the steamer isn't directly in contact with it (a la the bag pudding). Crinkled tin foil or a vegetable steamer will do.

Fill the pot with boiling water about two-thirds of the way up the pudding mold. Cover, bring the water back to a boil and lower the heat to a simmer. Steam for about 2 hours, adding water if necessary.

After the pudding is done, remove it from the water and let it stand for a few minutes. If it seems to be sticking anywhere, loosen it gently with a knife. Then take a serving plate, upend it over the mold, and turn the pudding out, giving the mold a tap if it's reluctant to let go.

This pudding makes a delicious (and healthy) dessert or snack as is, but you can dress is up by spooning a bit of yogurt sweetened with a little maple syrup over it when you serve it.