Blueberry Pudding


1 quart blueberries
1/2 cup sugar
1/2 cup water
2 to 3 tablespoons soft butter
6 slices good-quality white bread
Mint, chopped
Lemon rind, grated
Powdered ginger


In a pan, combine blueberries, sugar, and water. Boil for 10 minutes or until berries are soft. Butter bread generously. Put 2 slices of bread in the bottom of a dessert bowl. Sprinkle with chopped mint, grated lemon rind, and powdered ginger. Pour one third of the blueberry mixture over the bread. Repeat twice, omitting the mint, lemon rind, and ginger on the last layer. Run a knife through the pudding several times to help the bread absorb the blueberry juice. Chill for several hours or overnight. Serve plain, with vanilla ice cream, or with whipped cream.


Serves 6-8


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