Blueberry Pudding with Rum Sauce Recipe

During the fall and winter, I like to make several different desserts pudding cooked for my family. This recipe for blueberry pie with rum sauce gave me back in the 1980s by a sweet old woman who had lived in our neighborhood.

You can use fresh or frozen (thawed) cranberries for it. If you have any remaining, will be kept in the refrigerator. We like our pudding is served warm, so warm in our microwave for about 45 seconds.

Cranberry Pudding Ingredients:

2 tablespoons butter or margarine, softened
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
Salt 1 / 8 teaspoon
3 / 4 cup milk
1 1 / 2 cups blueberries
1 / 4 cup granulated sugar

In a small bowl, beat the butter with 1 cup granulated sugar, to one side.

In a large bowl, combine all-purpose flour, baking powder and salt. Stir in milk until all combined. Slowly add the butter mixture into flour mixture. (This will be a batter of smooth consistency).

In a microwave bowl, combine the blueberries with the granulated sugar 1 / 4 cup and heat for 1 minute. Remove from microwave.

Lightly coat a 8 x 8 "square baking dish with nonstick cooking spray. Pour the mixture into the pan and then top with cranberry mixture. Bake in a preheated oven at 350 degrees for 30 to 35 minutes.

Ron Ingredients:

1 cup granulated sugar
1 tablespoon all-purpose flour
Salt 1 / 4 teaspoon
2 cups boiling water
1 tablespoon butter or margarine, softened
1 teaspoon nutmeg
1 / 2 teaspoon vanilla extract
1 / extract 2 teaspoons rum flavored

In a large saucepan, combine granulated sugar, flour and salt. Add the 2 cups of boiling water. Slowly stir in the butter and simmer for 5 minutes, stirring frequently. Turn off heat and add the nutmeg, vanilla and rum extracts.

Serve the cake warm with rum cranberry sauce on top.

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