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04/16/08 |
                          
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Blueberry Cottage Pudding
w/Maple-Ginger Sauce Yields
1-9x9 pudding
For Pudding: 2 c. frozen blueberries 1 1/2 c. AP flour 3 tsp. baking powder 1/2 c. sugar 1/2 t. salt 1/2 c. whole milk 1 ea. egg, beaten 4 c. AP flour 1/4 c. shortening
For Sauce: 1 stick butter 3/4 c. pure maple syrup 1" knob ginger root, grated or peeled & minced REALLY finely 1 c. water
Preheat oven to 375 and lube up a one 9x9 baking pan.
In a large bowl, sift together dry ingredients. In another bowl, cream sugar, egg and shortening. Add half of dry stuff to creamed mix and mix well. Add half of the milk and mix well. Do those last two steps again. This is important. Scoop batter into baking pan. Smack the pan on the counter a couple times to make sure there aren't any caverns of air hiding underneath everything. If your baking device is Pyrex and you break it, I totally don't have anything to do with that. Your fault. Bake for about 35-45 minutes or until a small knife comes out clean. While the pudding's in the oven, let's make the sauce, shall we? Melt butter in a medium skillet over medium-low heat. Add ginger and sweat for about five minutes. Pour in syrup and water, increase heat to high and bring to a boil. Reduce heat and simmer until most of the water has evaporated and you've got a nice sauce, probably just a bit thinner than the "coat a spoon" stage. After the pudding's out, cut it into manageable pieces, plate it and drizzle some sauce around the plate. Don't skimp either, as the flavours match really well.
Note from GG: This is the first attempt at a legacy recipe I've made so far. This pudding (in the English sense of the word, not the Jell-O sense of the word) is a hand-me-down from my mom, who got it from her grandma. Damn right, four generations. To quote the cool kids in the 'hood, "That's tight, yo." Anyway, the batter that you make here is somewhere between biscuit thick and cake thin. I was worried at first, but Mom said that the rather copious baking powder would get the necessary rise out of the pudding. She was right, but it does make for a rather heavy dessert. I'd suggest 12 pieces out of a 9x9 pan for those finishing up dinner, but you can go nine pieces if you're doing this just for kicks. Get ready to be full, though. Lastly, the sauce isn't quite what I want it to be just yet. The butter has a tendency to separate out, which can be controlled if you stir the heck out of it prior to serving. I've asked around the Rays kitchen and gotten these suggestions so far: from Chef Pete, emulsify the melted butter first, a la our infamous "BoPo;" from Pastry Chef Marcia, make a toffee sauce; and from Cafe Sous Chef Dave; substitute the butter with cream. I've yet to try any of these suggestions, but I'll update the recipe with the winner when I do. Either way, maple and ginger and blueberries love each other. Thanks to Dave for the inspiration for this dessert and to my great-gramma for creating this recipe to begin with. You guys rock.
This site was last updated 12/20/06 |
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