Huckleberry Pudding
This classic Huckleberry Pudding recipe offers a comforting taste of the past, featuring the sweet-tart flavor of huckleberries baked into a creamy bread pudding. The combination of fresh berries, bread, and a touch of sweetness creates a satisfying and nostalgic dessert. Served with a simple hard sauce, this pudding is perfect for a cozy evening or a special occasion.
Ingredients
- 1 1/2 pints Huckleberries
- 4 tablespoons All-purpose flour
- 1 pint Bread, crumbed
- 1 quart Milk
- 3 tablespoons Granulated sugar
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 1 cup Sugar
- 1/2 cup Butter
- 1 teaspoon Lemon zest or lemon extract (Quantity estimated (not specified in original recipe))
Instructions
- 1In a bowl, sprinkle the flour over the huckleberries. Gently toss to coat and set aside for 30 minutes.
- 2In a separate bowl, soak the crumbed bread in the milk. Add the sugar, salt, and the prepared huckleberries. Stir to combine.
- 3Grease a pudding dish with butter. Pour the huckleberry mixture into the dish and dot the top with flakes of butter. Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until the pudding is set and golden brown.
- 4In a bowl, cream together the sugar and butter until light and fluffy. Flavor with lemon zest or lemon extract. Serve the pudding warm with the hard sauce.