I made a variation of a cottage pudding recipe today. I wasn’t sure what to expect, but the end result was much better than yesterday’s beverage.
I found cottage pudding in The American Woman’s Cook Book. There was also a blueberry variation, so I decided to use that recipe.
Results
Blueberry pudding ends up like a biscuity blueberry muffin. We ate them fresh out of the oven with some butter. They were a little drier than a traditional muffin, but the blueberries were juicy and made up for that. These cooked a lot faster in the oven than the recipe says, so watch them closely.
I used these for dessert, but they would be perfect at breakfast or for a snack. They were very easy to make.
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History in the Kitchen 