During the fall and winter months, I enjoy making various baked pudding desserts for my family. This Cranberry Pudding with Rum Sauce recipe was given to me by a sweet old lady who lived in our neighborhood in the 1980s.
You can use fresh or frozen (thawed) blueberries to make it. If you have leftovers, you’ll want to keep them in the fridge. We like our pudding to be served warm, so we reheated it in our microwave for about 45 seconds.
Blueberry Pudding Ingredients:
2 tablespoons butter or margarine, softened
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon of baking powder
1/8 teaspoon salt
3/4 cup of milk
1 1/2 cups blueberries
1/4 cup granulated sugar
In a small bowl, mix the butter with 1 cup of the granulated sugar; set aside.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Mix the milk until everything is combined. Slowly add the butter mixture to the flour mixture. (This will be a thin consistency dough.)
In a microwave-safe bowl, combine the blueberries with 1/4 cup of the granulated sugar and heat for 1 minute. Remove from microwave.
Lightly spray an 8 x 8″ square baking dish with nonstick cooking spray. Pour batter into the baking dish, then top with the blueberry mixture. Bake in a preheated 350 degree oven for 30 to 35 minutes.
Rum Sauce Ingredients:
1 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 cups of boiling water
1 tablespoon soft butter or margarine
1 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/2 teaspoon rum flavored extract
In a large saucepan, combine the granulated sugar, all-purpose flour, and salt. Add the 2 cups of boiling water. Slowly add the butter and cook over low heat for 5 minutes, stirring frequently. Turn off the heat and add the nutmeg, vanilla and rum extracts.
Serve the cranberry pudding warm with rum sauce on top.