Featured Food: Blueberries
This recipe is adapted from my great grandmother, Ida Mae. To make the texture more appealing and to add the taste of fresh (uncooked, un-canned) blueberries, I have given it a fresh twist. The italicized text indicates the modern updates. Feel free to try each if you like vintage flavors. We like to get our blueberries from the Sonoma Swamp Blues Organic Blueberry stand in Sebastopol, just off Occidental Road at High School Road.
~Nadja, Editor in Chief
Carlene Craig’s Blueberry Pudding
1 egg, beaten
1/2 cup white sugar
1 cup blueberries
1 cup enriched bread flour
1/3 cup milk
1 teaspoon baking soda
1/4 teaspoon salt
1 pint half and half
1/2 cup sugar
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees. For the pudding, mix wet ingredients (carefully to not break blueberries). Mix dry ingredients separately. Gradually mix dry ingredients into wet mix.
Grease and flour a 11″x7″ pan. Pour batter into pan and place in oven. Drop temperature to 350 degrees and bake about 25 minutes until toothpick comes out clean.
Carlene’s Old Fashioned Topping
Serve cut pieces in bowls topped with a blend of 1 pint of half and half, sweetened with 1/2 cup sugar and 1/2 teaspoon vanilla extract. Don’t let the funny green color of the pudding scare you. It tastes great.
Recipe related from Carlene Craig by Diane Masura
Nadja’s New Topping
1 vanilla pudding cup
1 cup of fresh blueberries
Instead of the traditional topping, you may prefer this simple, updated one. The texture is likely more pleasing to today’s sensibilities, and the fresh blueberry flavor is heavenly. Get some vanilla pudding cups, and scoop one into a bowl. In a blender, puree a cup of blueberries. Mix the two well and chill for an hour. This dessert is best when you serve the “pudding” hot, and the topping cold. Never let the topping sit for long on top before serving.