Ingredients

• 1.5 cups - blueberries
• 1.5 cups - sugar
• 1 tsp - lemon juice
• 1.5 tsp - salt
• 1.5 cups - flour
• 1.5 tsp - baking soda
• 1 tsp - baking powder
• 1.5 tsp - ground ginger
• 1 tsp - chopped lemon zest
• 1.5 cups - molasses
• 1.5 cups - milk
• 1 large egg
• 1 tbsp - sweet butter, melted
• Chantilly cream
• blueberry sauce
• For blueberry sauce:
• 4 cups - blueberries
• 1.5 cups - simple syrup
• 1 tsp - lemon juice
• 1 pinch salt

How to Make Blueberry Steam Pudding

• Simmer the blueberries, syrup, lemon juice and salt until they begin to give off their juice.
• Puree half of the blueberries in a food processor and strain puree through a strainer with medium-sized holes.
• Stir the puree back into the rest of the blueberries.
• Toss the blueberries with sugar, lemon juice and salt then place them in the bottom of the pudding mould.
• Sift together the flour, baking soda, baking powder, ginger and the 1.5 tsp of salt.
• Stir in lemon zest. Set aside.
• In a large bowl, whisk together the molasses, milk, egg and butter.
• Add the dry ingredients and mix until smooth.
• Pour the batter into the mould over the blueberries and cover the mould with the lid.
• Put the mould in a pot large enough to enclose it with at least two inches clearance all around the mould.
• Fill the pot with hot water one third of the way up the sides of the mould, cover and simmer (not boiling) for one hour.
• Let the pudding cool down for 10 minutes, then invert it on to a plate.
• Serve with Chantilly and blueberry sauce.