Blueberry Duff (Spotted Dog) - Powerful Handmade site

Blueberry Duff (Spotted Dog)

Sharing is caring!

Blueberry Duff (Spotted Dog)

C

The following recipe is conventional of a pudding that used to be made “down East” within the overdue summer time days of early New England. This model is made with entire wheat flour which previous timers had been apt to make use of; it is filled with small, wild Maine blueberries; and it is sweetened with outdated sweeteners, brown sugar and molasses. Because our power wishes have decreased reasonably on this century, this model is made with out suet or fats of any type so it is going to fill you up with out filling you out.

At a look

Prep
Total
Yield
one 2-quart pudding, about eight servings

Ingredients

  • 2 cups King Arthur Premium 100% Whole Wheat Flour
  • 1 teaspoon baking powder
  • half teaspoon baking soda
  • three/four teaspoon salt
  • 1 teaspoon ginger (or cinnamon, nutmeg, allspice, a mix, and so forth.)
  • 2 huge eggs
  • half cup brown sugar, firmly packed*
  • half cup darkish, unsulphured molasses*
  • 1 cup buttermilk
  • 2 cups wild Maine blueberries (or different berries)
  • * For a lighter style, use 1 cup brown sugar and no molasses.

  • eight oz King Arthur Premium 100% Whole Wheat Flour
  • 1 teaspoon baking powder
  • half teaspoon baking soda
  • three/four teaspoon salt
  • 1 teaspoon ginger (or cinnamon, nutmeg, allspice, a mix, and so forth.)
  • 2 huge eggs
  • three three/four oz brown sugar*
  • 6 oz darkish, unsulphured molasses*
  • eight oz buttermilk
  • 12 oz wild Maine blueberries (or different berries)
  • * For a lighter style, use 7 half oz brown sugar and no molasses.

  • 227g King Arthur Premium 100% Whole Wheat Flour
  • 1 teaspoon baking powder
  • half teaspoon baking soda
  • three/four teaspoon salt
  • 1 teaspoon ginger (or cinnamon, nutmeg, allspice, a mix, and so forth.)
  • 2 huge eggs
  • 106g brown sugar*
  • 170g darkish, unsulphured molasses*
  • 227g buttermilk
  • 340g wild Maine blueberries (or different berries)
  • * For a lighter style, use 213g brown sugar and no molasses.

Instructions

  1. Lightly grease a 2-quart pudding mould.
  2. Mix the flour, baking powder, soda, salt and spice(s) in combination.
  3. In every other bowl, beat the eggs and upload and beat within the brown sugar, molasses and buttermilk.
  4. Stir the blueberries into the dry components and blend those briefly into the egg/molasses/buttermilk aggregate.
  5. Pour the batter right into a greased 2-quart pudding mould (it must fill it about two-thirds complete).
  6. Secure the lid and position it in a kettle or saucepan this is tall sufficient so you’ll put a lid on it. It’s necessary to place one thing at the backside of the pan so the steamer is not immediately in touch with it. Crinkled tin foil or a vegetable steamer will do.
  7. Fill the pot with boiling water about two-thirds of the best way up the pudding mould.
  8. Cover, deliver the water again to a boil and decrease the warmth to a simmer. Steam for approximately 2 hours, including water if important.
  9. After the pudding is finished, take away it from the water and let it stand for a couple of mins.
  10. If it sort of feels to be sticking any place, loosen it gently with a knife. Then take a serving plate, upend it over the mould, and switch the pudding out, giving the mould a faucet if it is reluctant to let move.
  11. Store, lined, within the refrigerator for as much as three days.
Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares