Bignificent is in Girl Scouts this year, and one of her assignments was to find a pioneer recipe and make it, doing as much as possible on her own. We decided to choose something that would be a nice addition to one of our Thanksgiving celebrations this year, and this blueberry pudding fit the bill perfectly! Bignificent is going to take over writing and tell you about her project below. Enjoy!
First, I searched on the internet for recipes. I found a few ideas, but nothing looked really exciting. Then my Mom pulled out a book she had been saving as a surprise for us girls. It was this book: The Little House Cookbook: Frontier Foods from Laura Ingalls Wilder’s Classic Stories (affiliate link). I was really excited and found several recipes I wanted to try.
The recipe I wanted to try the most was the one for blueberry pudding. Here’s a picture of the recipe that we used. We made a few changes. You are supposed to put the batter into a metal container like a coffee can and then stick that into a kettle full of boiling water to cook. We decided to use a crock pot instead of a kettle. We also decided not to use the sauce. (Mom said it was basically sugar water which sounded great to me, but she wasn’t a big fan.)
The ingredients we used are 10 ounces blueberries (ours were frozen), 4 tablespoons soft butter, 1 egg, 3/4 of a cup milk, 1/2 teaspoon baking soda, 1 1/2 cups unbleached all purpose white flour, 1 cup granulated sugar, and 1 teaspoon cream of tartar. We set the blueberries aside and mixed the dry ingredients in one bowl and the wet ingredients in another one. We added the wet to the dry and mixed but tried not to overstir and then we added the blueberries.
Here I am showing my sisters how to stir the batter gently. We put the batter into a small glass bowl that has a lid, but first we rubbed butter all over the inside of the bowl and onto the inside of the lid. Then we put it into the crock pot.
In this picture, I am carefully putting hot water in the crock pot. The recipe said that as long as there was water in the kettle, the pudding would not burn. (The pudding is supposed to be more like a cake.) The recipe said it should take about an hour and a half to cook in the kettle. Ours took a little more than two hours in the crock pot. Mom didn’t want to have to watch a boiling pot for an hour and a half which is why we used the crock pot. It worked really well, and Mom thinks it would have worked even better if we hadn’t added any water to the crock pot. She’s baked other cakes and quick breads in there with no water and they’ve gone very well.
We thought this blueberry pudding would be particularly appropriate for our Canadian Thanksgiving since they have such delicious fresh berries in Canada. Next to our pumpkin pie, it made for the perfect ending to a wonderful feast!
And coming soon is a Grenadian Thanksgiving, guest-written by my friend Sarah who is currently living in Grenada. I’m super excited about this one as I didn’t even know Grenada had their own Thanksgiving! I can hardly wait to read her post. You can get to know Sarah in advance on her blog, sarahfaithhansen.com.
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