Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

29
July
2012

Baked Blueberry & Apple Pudding

Blueberries and cream.

Three blueberry bushes in the front yard are dripping with fruit. With cream or Greek yogurt, blueberries are the perfect summer dessert. Fresh, fast, delish. Jackpot.

Or, make something gooey, which is another kind of healthy. The Brits love a good pudding, meaning any dessert, so this recipe is a nod of respect to their summer Olympics, though I doubt that any Olympic event will impress me more than the Queen parachuting into Olympic Stadium with Bond, James Bond. Truthfully, hearing about it in advance was funnier than it actually was when I finally saw it. I bet the Queen and Bond would love this Blueberry Pudding after a long day of reigning and espionage.

Baked Blueberry & Apple Pudding Recipe

Recipe from the Market Vegetarian: Easy Organic Recipes for Every Occasion, by Ross Dobson.

Ingredients: 2 tart green apples such as Granny Smith/ 1 C blueberries/ 1 C all purpose flour/ 3 t baking powder/ 1/2 C + 2 T superfine sugar/ 1 C buttermilk/ 1 egg/ 1 vanilla bean/ 1/2 C packed brown sugar/ 1 C boiling water/ light cream or vanilla ice cream for serving, optional.

Directions: Preheat oven to 350 degrees/ Generously butter a medium baking dish (or as I did, 3 small casseroles)/ Peel, core and thinly slice the two apples/ Place apples, then blueberries in the bottom of the baking dish/ Sift together the flour, sugar, baking soda in a bowl/ In a separate bowl mix the egg, buttermilk/ Split the vanilla bean, scrape out the lush brown vanilla bits, add to the buttermilk mixture and stir/ Pour the buttermilk mixture over the dry ingredients and stir to mix thoroughly/ Pour into baking dish, or if more than one divide evenly/ Quickly mix the brown sugar with the 1 cup boiling water/ Stir, and then carefully pour into the baking dish/ I took a spoon and pushed the batter aside so that I could pour brown sugar mix into the bottom of the dish/ Again, if using more than one baking dish, disperse evenly/ Place on a cookie sheet and carefully transfer to oven/ Cook 35 – 45 minutes, until surface feels dry and springs back when lightly touched/ Serve warm with cream or ice cream.

The blueberries and apple combine with the sweetened liquid to create this luxurious fruity sauce with a crusty golden cake on top. Gild the lily with a little cream or ice cream beneath.

A baked pudding is new for me so I followed directions and ingredients exactly. Pouring all that liquid underneath the batter before baking was a bit confusing, but hey, it’s pudding. It worked out. Recommended for blueberries and would work well with almost any fresh fruit. Note that there’s no fat in this recipe, but, alas, plenty of sugar. But then, there are the blueberries.

Mixed Greens blueberry recipes from the past: The Real Blue Angels . . . Blueberries  *  Whip Up Blueberry Hotcakes (& nix the mix)  *     Fruity Salsa Dancing  * Blueberry Hotcakes (& nix the mix)


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