This sticky maple blueberry pudding is an easy-to-make treat that simply oozes with the rich flavour of maple syrup. With each bite, your spoon will break through the crackling crust of the pudding and into the steaming, jammy-sweet blueberry sauce below. What a perfect way to highlight two of Nova Scotia’s finest local foods!
Recipe source: Brown Eggs and Jam Jars by Aimee Wimbush-Bourque
Makes 6 1-cup ramekins of pudding.
3 tablespoons butter, softened
1/4 cup Hutchinson’s maple sugar
1 large egg
1/2 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup Hutchinson’s Pure Nova Scotia Maple Syrup
3/4 cup heavy cream (35%)
3/4 cup Earthbound Farm Organic frozen blueberries
In a medium bowl, cream together the butter and the sugar. Beat in the egg until creamy and light yellow; about 1 minute. Add the flour and baking powder, and stir to combine. Cover the surface of the batter with plastic wrap and refrigerate for 24 hours.
Preheat oven to 450F. Place 6 1-cup ramekins on a baking sheet.
Place maple syrup and heavy cream in a saucepan and heat until boiling, stirring occasionally.
To assemble the puddings, pour two tablespoons sauce into each ramekin. Top this with two tablespoons of berries in each ramekin. Add two dollops (about two tablespoons) of batter on top of the berries, and then drizzle the remaining sauce over.
Bake for 18-20 minutes, until the pudding is golden brown on top and the sauce is bubbling.
Jessie is a writer, food lover and women’s wellness practitioner. She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.