Blueberry Duff

Blueberry DuffIn an attempt to really brighten up and warm up comes this Blueberry Duff from Canada that takes those blue pearls of summer and gives you a warm pudding for the Spring days of cold and rainy weather.

Every year there is an awakening time which usually begins with daylight saving whilst the weather is still blustery outside and for those of us who suffer really badly with Seasonal Depression in the winter there is suffocating expectation of warmer and brighter days. How is the mid season treating you where you are?

Blueberry Duff recipecanadian Blueberry Duff recipe

The winter of Covid lockdown was incredibly tough – mentally probably the lowest I’ve felt in several years and the cold and long winter somehow is continuing with never ending cold weather that has me craving unhealthy food.

London this year has had a really bad May – April didn’t get the rain memo and it wasn’t warm out and now it has rained virtually every day this month which means a pudding like Blueberry Duff is the perfect way to enjoy the produce of summer whilst still needing thoroughly warm food!

What even is Blueberry Duff?

Traditionally Blueberry Duff is made in a big pot alongside salt beef and vegetables for Sunday meals that is named ‘Jiggs Dinner’.

It’s usually served alongside the savory ingredients as a kind of side and served with a rum sauce I’m yet to find the recipe for.

How to prepare Blueberry Duff

  • Set the bowl inside your pot: Before anything else, place the bowl you intend to steam the pudding into your pot and ensure it is snug and not touching the bottom.
  • Get your pot going: Place water into your pot that is at the correct level for your bowl to fit snuggly and set on low to medium.
  • Stir the dry ingredients: Place all dry ingredients into a bowl and stir together.
  • Blue pearls: Toss in the blueberries and stir to coat in the flour mix evenly.
  • Wet it up: Add the wet ingredients and stir together until the dough has formed.
  • Cover: Cover with baking paper and aluminum foil and wrap it all tightly.
  • Steam: Put the bowl into the simmering pot and cover. Leave for 1 1/2 hours.
  • Remove carefully: Once you peel the greaseproof paper and aluminum foil back, dive a skewer in and the pudding is perfect when it comes out clear.
  • Invert: Place a plate that covers the top the diameter of the bowl and flip upside down so the pudding so slide out.
  • Serve: Allow to cool to warm, drizzle over custard or pouring cream and enjoy.

Tips for the best Blueberry Duff

Traditionally: Blueberry Duff is made in a pudding bag that would be individual servings, however due to pudding bags not being common outside of Canada the recipe was steamed in a bowl for servings be sliced off.

Size of pot this steamed pudding was cooked in: My pot allows 6 1/2 liters and I had water up to the 2 liter mark for my bowl to fit securely therein.

Covering your bowl correctly before steaming: If you are unsure on how to cover the pudding bowl with greaseproof paper and aluminum foil, skip to minute 8 of this video.

canadian Blueberry DuffBlueberry Duff
Adapted from Rock Recipes
Serves 6

Ingredients:
150 grams / 3/4 cup superfine/caster sugar
400 grams / 2 1/2 cups plain flour
2 teaspoons baking powder
1 1/2 cups fresh blueberries
75 grams / 1/3 cup butter, melted
177 milliliters / 3/4 cup milk
1 teaspoon vanilla extract

Directions:
Before you do anything, make sure the bowl you will be using to make the steamed pudding fits well into your pot with water in it (you want it be a little snug so it doesn’t bounce around in the simmering water).

With your prepared pot to steam the pudding in (see note), place on low to medium heat with the lid on.

Place the flour, sugar and baking powder into a bowl and stir together.

Add the blueberries and stir to coat them through the dry mixture and make a well in the center.

IMG 5491(pp w768 h512)Pour the melted butter, milk and vanilla extract into the well and stir to combine until a dough is formed.

IMG 5494(pp w768 h512)Lightly grease the edges of your bowl.

IMG 5497(pp w768 h512)Measure out greaseproof baking paper that has at least 2 inches overhang on the edges of the bowl. Measure out aluminum foil that has at least 2 1/2 inches overhang.

Lay the greaseproof paper down on your work bench and lay the aluminum foil on top ensuring it covers the greaseproof paper completely.

Lay the greaseproof and aluminum foil on top of the pudding (greaseproof side down) and press firmly to tighten the edges all around your pudding bowl.

Place the covered pudding in your pot for 1 hour 40 minutes with the lid on.

Remove the pudding from the heat and carefully unwrap.

Test it is fully cooked through with a skewer.

Invert onto your serving plate.

Slice and serve while warm with custard.

canadian recipeblueberry steamed pudding

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Blueberry Duff

Blueberry Duff

  • Author: Sylvie Taylor
  • Prep Time: 10 minutes
  • Cook Time: 1 1/2 hours
  • Total Time: 23 minute
  • Yield: Serves 6 1x
  • Category: Crumbles and Puddings
  • Cuisine: Canadian

Description

Canadian or more specifically Newfoundland Blueberry Duff is a Sunday lunch classic dessert, but this steamed pudding takes fresh blueberries and uses them to warm you up!


Ingredients

Scale

150 grams / 3/4 cup superfine/caster sugar
400 grams / 2 1/2 cups plain flour
2 teaspoons baking powder
1 1/2 cups fresh blueberries
75 grams / 1/3 cup butter, melted
177 milliliters / 3/4 cup milk
1 teaspoon vanilla extract


Instructions

  • Before you do anything, make sure the bowl you will be using to make the steamed pudding fits well into your pot with water in it (you want it be a little snug so it doesn’t bounce around in the simmering water).
  • With your prepared pot to steam the pudding in (see note), place on low to medium heat with the lid on.
  • Place the flour, sugar and baking powder into a bowl and stir together.
  • Add the blueberries and stir to coat them through the dry mixture and make a well in the center.
  • Pour the melted butter, milk and vanilla extract into the well and stir to combine until a dough is formed.
  • Lightly grease the edges of your bowl.
  • Measure out greaseproof baking paper that has at least 2 inches overhang on the edges of the bowl. Measure out aluminum foil that has at least 2 1/2 inches overhang.
  • Lay the greaseproof paper down on your work bench and lay the aluminum foil on top ensuring it covers the greaseproof paper completely.
  • Lay the greaseproof and aluminum foil on top of the pudding (greaseproof side down) and press firmly to tighten the edges all around your pudding bowl.
  • Place the covered pudding in your pot for 1 hour 40 minutes with the lid on.
  • Remove the pudding from the heat and carefully unwrap.
  • Test it is fully cooked through with a skewer.
  • Invert onto your serving plate.
  • Slice and serve while warm with custard.

Notes

Traditionally: Blueberry Duff is made in a pudding bag that would be individual servings, however due to pudding bags not being common outside of Canada the recipe was steamed in a bowl for servings be sliced off.

Size of pot this steamed pudding was cooked in: My pot allows 6 1/2 liters and I had water up to the 2 liter mark for my bowl to fit securely therein.

Covering your bowl correctly before steaming: If you are unsure on how to cover the pudding bowl with greaseproof paper and aluminum foil, skip to minute 8 of this video.

Adapted from Rock Recipes

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