Warm Blueberry Pudding Restaurant Style Recipes

BLUEBERRY PUDDING WITH HARD SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
• In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
• In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.

BLUEBERRY PUDDING

Steps:

• Preheat oven to 350 and grease a 9-inch pie plate.
• Place blueberries in medium bowl.
• Combine 1/4 cup of the brown sugar and 1 Tbsp.
• of the flour; toss with blueberries to coat.
• Spoon mixture into pie plate.
• In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
• Mix in remaining 1/2 cup brown sugar.
• Add milk, egg, lemon peel and vanilla, and blend well.
• Pour batter over blueberry mixture.
• Bake until firm and golden brown, about 55 minutes.
• Cool at least 10 minutes before serving.
• Top with whipped topping if desired.

BLUEBERRY PUDDING

Steps:

• Preheat oven to gas mark 5/190°C (180°C in a fan oven). In a pan, heat milk and cream till it's hot, but not boiling, then set aside. In a bowl, add flour and sugar, then slowly whisk in eggs to make a smooth batter.
• Whisk in warm milk mixture and vanilla extract till smooth. Pour into dish, then scatter blueberries over top. Cook for about 1 hr, till mixture has set and is golden. Remove from oven and serve warm or cool, dusted with icing sugar.

BLUEBERRY PUDDING CAKE

Steps:

• Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.

BLUEBERRY PUDDING WITH HARD SAUCE

Steps:

• Preheat oven to 325 degrees F.
• Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess.
• Sift together all dry ingredients, set a side.
• Cream butter, sugar and egg yolks together.
• Add milk and dry ingredients alternatly to the butter, sugar and egg yolks.
• Fold in stiffly beaten egg whites.
• Roll berries well in flour.
• Fold berries in last.
• Bake in slow oven, 1-1 1/2 hours.
• In my oven it took 1 hour.
• Or until a toothpick inserted comes out clean and is golden brown.
• Hard Sauce:.
• Mix all ingredients well in a medium saucepan.
• When thickened add vanilla
• Dice cold butter.
• Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece.
• Serve warm or at room temperature.
• Refrigerate leftovers.

THE BEST BLUEBERRY BREAD PUDDING

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.