(from Eve Lindemuth Bodeux)
½ cup sugar
2 TBS butter, softened
2 eggs
½ cup molasses
½ cup milk plus 2 TBS (See note 1)
3 cup flour (See note 2)
1 tsp baking soda
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
2 – 3 cups wild blueberries (See mpte 3)
Preheat oven to 350°. Cream sugar and butter. Add eggs. Beat. Add molasses. Beat. Add milk. Beat. In separate bowl, mix together flour, soda and spices. Add flour mixture to molasses mixture. Mix well. Add blueberries. Mix well – some berries will break and the batter will have a nice purple hue in parts. Turn into greased 8 x 11.5 or 9 x 13-inch. Bake 20 – 45 minutes till done, depending on pan. Serve as a cake or in a bowl with milk and sugar sprinkled on top.
Notes:
1 Original recipe calls for ½ cup milk only, but the batter is much too thick. Add additional milk carefully – it should still be fairly thick and a bit difficult to spread in the pan.
2 I use whole wheat pastry flour – it goes well with the rustic style. However, white flour is fine.
3 The original recipe calls for 1 quart berries and that the berries be rolled/coated in flour before adding to batter. (To prevent from sinking to the bottom of the pudding). However, I have never found this to be necessary. Berries should be wild – fresh picked or frozen (such as Cascadian Farm brand). I have also made the pudding with raspberries before as a variation and it is good too.
