Ms Rubys Huckleberry Rag Pudding Recipes

MS. RUBY'S HUCKLEBERRY RAG PUDDING

Steps:

• Mix flour, sugar and baking powder together in a bowl.
• Mash the huckleberries and then combine them with the eggs, milk, vanilla and flour mixture.
• Place this mixture in a cloth wrapper and tie it securely.
• I believe Ms. Ruby used a cloth flour sack. Immerse this into a pot of boiling water and cook for 25 minutes.
• Untie, slice and serve with sweetened whipped cream.

HUCKLEBERRY CREAM PUFFS WITH CANDY SHARD

Steps:

• Arrange a rack in the middle of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Place a stand mixer bowl and whisk attachment in the freezer for your filling.
• For the choux dough: Combine the butter, sugar, salt and 1 cup water in a medium saucepan and bring to a boil over medium heat. Remove the pan from the heat and sift the flour directly into the pan. Stir the batter into a paste with a wooden spoon; you will have to beat it hard. Return the pan to medium heat. Stir the batter continuously until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
• Transfer the batter to a stand mixer bowl fitted with the paddle attachment and beat until slightly cooled, about 3 minutes. Add the eggs, one at a time, incorporating each one thoroughly before adding the next.
• Fit a large pastry bag with tip #808 and fill with the choux dough. Pipe twelve 2-inch circular mounds, about 2 inches apart, onto the prepared baking sheet. If the batter has a peak, dab it smooth with a wet fingertip.
• Beat the egg yolk with 1 tablespoon of water and brush the surface of the puffs with the beaten yolk.
• Bake on the middle rack for 20 minutes, then reduce the oven temperature to 325 degrees F and continue baking until the puffs are golden brown, light, airy and crisp, 30 to 35 minutes more. After you remove the puffs from the oven, flip each over and gently poke the bottom with a paring knife to release the steam. Cool completely on a rack.
• For the filling: Remove the stand mixer bowl and whisk attachment from the freezer. Add the cream cheese and sugar to the bowl and beat on high speed until completely combined. Add the heavy cream and vanilla and mix on low speed until mostly combined. Increase the speed to high and whip until soft peaks form. Add the huckleberry jam (or your flavoring of choice) and beat until stiff peaks form.
• For the hard candy topper: Line a baking sheet with a silicone mat or foil. Mix the sugar, corn syrup and water together in a heavy-bottomed pot and bring to a boil over high heat. Continue to boil until it reaches the hard crack stage at 300 degrees F. When the candy reaches 300 degrees F stir in a few drops of food coloring. Pour onto the prepared baking sheet. Break the candy into small pieces when it is cool enough to handle.
• To assemble: Cut the puffs in half with a serrated knife and set the tops aside. Pipe with a large star tip or spoon the whipped cream filling into the bottom halves of the cream puffs. Replace the puff tops. Top each with a hard candy shard.

RUBY'S BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Arrange bread in 1 layer in a shallow baking pan just large enough to hold it in 1 layer. Pour water over bread and soak 30 seconds. Turn bread over and soak until softened but not falling apart (parts of crust will remain firm), about 4 minutes more. Squeeze water from bread, then transfer bread to a buttered 13- by 9-inch glass baking dish or other 2 1/2-quart shallow baking dish.
• Whisk together eggs, milk, butter, sugars, vanilla, nutmeg, and salt and stir in raisins and pineapple. Pour mixture over bread and stir gently until combined well.
• Bake pudding, uncovered, in middle of oven until custard is just set, 45 to 50 minutes.

HUCKLEBERRY PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Combine huckleberry juice, 1/2 cup sugar, and 2 tablespoons flour in a saucepan; bring to a boil. Cook and stir until thickened, about 5 minutes. Stir in huckleberries; cook until tender, about 5 minutes. Pour into the greased baking dish.
• Mix 1 1/2 cup flour, 3 tablespoons sugar, baking powder, and salt together in a bowl. Cut in shortening until mixture forms coarse crumbs. Mix in milk and egg until dough comes together. Spread dough over huckleberry layer.
• Bake in the preheated oven until top is golden brown, 35 to 40 minutes.