The Start of a Recipe
This week I was able to tag along with Roger on a work trip he had to make to Virginia. It was a quick trip, we went on Tuesday and came back Wednesday. But it was such a nice to just have some time together.
Many times when we are driving it is a time to talk about recipes and food…of course right!!!
Well, it was on this trip that Roger came up with today’s recipe. As soon as he suggested it I knew it was going to be a winner! Let me tell you we broke our “no carb/no sugar” rule for a few minutes to try this one! And of course as we tasted it he declared “I believe I have outdone myself”. If you know Roger, you can imagine him saying that.
We are always looking for a great idea for a dessert. Desserts are usually not something that we gravitate toward making because we are not lovers of baking. But every once in awhile we are inspired and then WATCH OUT!!
Hey, come on over and we would love to make some for you!
Blueberry Lemon Steamed Pudding
Cream Butter, Eggs and Sugar in Mixer Blend Well
Sift all Dry ingredients into bowl or onto piece of wax paper
Add rest of liquids to butter mixture in mixer, vanilla, milk, buttermilk, lemon zest, lemon juice, blend well, stop and scrape bowl continue mixing.
Slowly add dry ingredients making sure to scrape sides frequently
Wash and drain blueberries, gently incorporate them into the mix
(When we did this we layered the blueberries in, this really does not give you the best ratio mix when you are eating it, so we decided it would be better to fold them into the batter).
Grease or Butter your jar. Fill jars half-way with batter. We used a larger jelly jar but a smaller jar would be perfect as well. Make sure you cover jars. We used canning jars so we had lids. If you are using jars that do not have lids you could use foil, but we do recommend tight fitting lids.
Have a large pot with a rack in the bottom (you do not want the jars to touch the bottom of the pan). Fill pan with water to 1/2 way up the jars. Jars should never be submerged. Steam for an hour with lid on pot. Be careful removing jars they will be extremely hot!
Serve with a scoop of ice cream and/or some whipped cream on top.