Blueberry
Blueberry Grunt
Aida Boyer McAnn — The New Brunswick Cook Book (1938)A beloved Maritime steamed blueberry pudding — wild blueberries simmered in sugar and water, topped with a soft dough, and steamed for an hour in a tightly covered mould. Served hot with nutmeg sauce.
Ingredients
For the grunt
- 2 cups blueberries
- ¾ cup water
- ¾ cup sugar
- 1½ cups flour
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 1 tablespoon butter
- ¾ cup milk
For the nutmeg sauce
- 1 tablespoon flour
- 1 cup sugar
- 2 cups boiling water
- 1 tablespoon butter
- ¾ teaspoon grated nutmeg
- ⅛ teaspoon salt
Instructions
- Cook the berries in the water until soft, then add sugar and cook for 5 minutes.
- Sift the flour, baking powder, and salt into a bowl and work in the butter with the fingertips. Add enough milk to make a soft dough.
- Use a mould or dish with a tight-fitting cover. Pour the berry mixture into the mould. Drop the dough over the top.
- Fit on the cover and put in a kettle of boiling water, allowing the water to come within one inch of the top of the mould. Steam for 1 hour, keeping the water at a boil the whole time.
- For the nutmeg sauce: mix the sugar, flour, and salt. Add boiling water gradually, stirring all the time. Add butter and cook for 5 minutes. Take off fire and stir in nutmeg.
- Serve the grunt hot with nutmeg sauce.