How to Make Fresh Blueberry Pudding

Blueberries are surely one of the gastronomic delights of summer. Blueberry pudding is a refreshing way to enjoy these tasty favorites. It is easy to prepare. This pudding is delectable served with cookies and it can also be used as an ingredient in other fruity desserts.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Medium sauce pan
• wire whisk
• large mixing spoon
• measuring spoon
• measuring cup
• 4 1/2 cup serving dishes
• 2 cups whole milk
• 1 pint fresh blueberries
• 1/2 cup white sugar
• 3 TBSP's corn starch
• 1 TBSP butter
• 1 TSP vanilla
• 1/2 TSP salt
• 1/2 TSP Apple pie spice

1. 
    
   Collect all the items needed

   Collect all the ingredients and utensils.

2. 
    
   Pick and sort berries

   Wash blueberries and carefully pick through each berry removing stems and discarding unripe and overripe berries.

3. 
    
   Separate berries

   Set aside about 20 berries and separate the rest into 2 even piles.

4. 
    
   Dry ingredients

   Place sugar, corn starch and salt in a medium sauce pan and turn on heat to medium heat or flame.

5. 
    

   Slowly add the milk stirring constantly with a wire whisk to prevent clumping

6. 
    
   Mixture lightly coats back of spoon

   Continue to cook stirring constantly now using the mixing spoon, until the mixture begins to steam and very lightly coats the spoon.

7. 
    
   Add blueberries and continue cooking

   Add 1/2 of the blueberries and cook until the mixture thickens, bubbles and most of the blueberries have dissolved. It is important to stir constantly to prevent sticking and clumping.

8. Remove from heat and stir in the remaining 1/2 of the blueberries, butter, vanilla and spice. Mix thoroughly.

9. 
    
   Stir completely once a minute for 10 minutes

   Cool uncovered at room temperature for about 10 minutes stirring once a minute.

10. Spoon into serving dishes and place in refrigerator for at least one hour.

11. 
     
    Fresh and yummy!

    Garnish with cookies and remaining 20 fresh berries, serve and enjoy!

Tips & Warnings

• Blueberries should be at room temperature to bring out the full flavor. Allow the berries to sit out for several hours if they have been stored in the refrigerator.
• Always add the milk very slowly, mixing vigorously with the whisk because corn starch has a tendency to clump.
• I use apple pie spice , which is usually a combination of cinnamon, nutmeg and allspice, in this recipe, but it is okay to use just nutmeg or cinnamon if you prefer those flavors.
• A tablespoon of brandy can be used as a substitute for the butter to add richness and depth to the pudding.
• This recipe can be doubled and used as a pie filling in a 9"shell.
• This recipe can be used as a base over shortbread for a fresh fruit tart.
• Make sure to wash the berries well to remove contaminants
• Always use caution when working with hot liquids to avoid burns.
• Make sure the mixing spoon is heat resistant.
• Make sure the hot pan is placed on a heat resistant surface when removed from the heat.

[karileighk]

on 6/24/2009 This sounds good. I want some for breakfast lol. *5