Blueberry Steam Pudding

Recipe by
Total Time:
1 - 1.5 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Steam Recipe
Difficulty: Medium

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  • 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.