Maine blueberry pudding(it ain’t) aka it’s not pudding part two

21 Jul

First off: next week is staycation week for me. Yeah, I have a callback, yeah I’ll still go on auditions, or jobs, if they pop up, but otherwise I have an out-of-town guest and we have hikes and wine classes, and Big Lebowski/White Russian nights planned.
And I’m going to relax if it is the last thing I do.
Y’all will have to do without me but I’ll be back in blogland a week from Wednesday.
Sometimes molding something sounds intimidating. Sometimes you want layers. Sometimes you don’t want to wait overnight with weights atop your pudding-only-in-name-cause-Brits-call-all-desserts-puddings creation.

But Mainely you are intrigued by the cinnamon and lemon juice.

This Fannie Farmer recipe was so very similar to the Summer Berry Pudding
I told you about Wednesday. Except it only involved 4 hours in the fridge and was substantially easier to make because you didn’t have to make the pieces of bread fit your mold like a carbohydrate jigsaw puzzle.

Think of this as a dessert knife and fork pudding if you so please.

Or a berry sammich.

And don’t leave out the cinnamon and lemon, they make magic.

Maine Blueberry Pudding(adapted ever so slightly from the 1965 Fannie Farmer Cookbook)
3 slices of bread(gluten-frees, use your bread of choice, I believe me mum swears by Udi’s)
1/4 cup H2O
1 1/2 cups blueberries
3 Tbsp. sugar give or take-see how sweet your fruit is and adjust accordingly
A squeeze of lemon
Cook the blueberries, agua, and sugar on stove. First you bring the it to a boil then let it burble. Simmer. Whichever. Take about ten minutes all total. You want it starting to thicken but you still want lots of juice. Add the squeeze of lemon.
Whilst you burble the berries:

Take a square Tupperware container that fits a slice of bread and line it with nonstick foil. Butter that bread and sprinkle cinnamon on it.

I am a cinnamonster and sprinkle lots. Come now, it’s good for you.

There is a reason it is not called sin-namon.

Layer the bread and berries in the container, two layers of berries between the bread. If you are smarter than I you will save more of the juice to pour atop the last piece of bread. Last slice should go cinnamon side down. Cover, and refrigerate about quatro horas.
Take out of the fridge, lift foil out and unwrap. Slice if you desire. Please consider being like me: put reddi-whip on top and devour.

You can make homemade whip if you like but please don’t compare the two. Reddi-whip and homemade whip, in my mind, are two completely different things. Apples and oranges. Each has their own time and place and both are delightful in the proper setting.

Cheez whiz and Brie.

That’s my stand.

11 Responses to “Maine blueberry pudding(it ain’t) aka it’s not pudding part two”

  1. Judy Clifford July 21, 2012 at 10:28 pm #

    How much sugar?

    • Ellen July 21, 2012 at 11:22 pm #

      Oh goodness, I did leave that part out! It really depends on how sweet your fruit is but I believe I used 3 Tbsp. Thanks for alerting me of the omission:)

      Sent from my iPhone

  2. Ameena July 23, 2012 at 3:49 am #

    I’ve always wanted to go to Maine…maybe this will have to do ? 🙂

    Good luck with the callback.

    • Ellen July 23, 2012 at 9:37 am #

      Thanks! I don’t think I’ve ever been to Maine either…guess the real Maine will have to wait, but this will be easier than the 6-7 hour(?) flight from LA:)

      Sent from my iPhone

  3. Sabrina Bolin (@MyMiBoSo) July 23, 2012 at 12:42 pm #

    LOVE that you’re on a staycation – have a fun and relaxing one!!!

    • Ellen July 23, 2012 at 1:31 pm #

      I will thanks! Staycation cannot officially get going until tomorrow night, post-audition, but I am excited for it!

      Sent from my iPhone

  4. Bou Shin @ Shin's Vegan Lovin' July 27, 2012 at 4:09 pm #

    This looks super delicious – and I love the simplicity of it. ^^ If I become unlazy soon I think that some strawberry “pudding” is due. It sounds like you’ve had/are having a really great time, too, and I just love your wording through all of these posts.

    • Ellen July 27, 2012 at 4:38 pm #

      Do let me know how it turns out with strawberries! Based on the stuff I see on your blog methinks you are already pretty busy and unlazy:)

  5. Linda Morgan September 5, 2021 at 2:02 pm #

    I love, love, love that you did a Fannie Farmer recipe. Since I moved to CA, no one knows who she was! I will be making this over the coming weekend. Also love your Desert Rose plate. I have a set with some of my grandmothers and my mothers. Glad I found you – will be catching up with your archives.

  6. Ellen May 30, 2022 at 10:29 pm #

    I am just seeing this, my apologies! I hope you had a wonderful time making it, and yes, live that Desert Rose plate life!


  1. It is a pudding « Scrumptious Gruel - August 1, 2012

    […] figured I had better give you a non-British-sense-of-the-word pudding. I’d baited you with my two non-pudding puddings. And then I thought of making a more jello-mold type pudding. My experiments […]

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