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
150 grams / 3/4 cup superfine/caster sugar
400 grams / 2 1/2 cups plain flour
8 grams / 2 teaspoons baking powder
285 grams / 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.
- Spoon the dough into your bowl and smooth out on top.
- 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
Nutrition
- Calories: 472 calories per serve