Ingredients with Measurements:
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting
Special Equipment Needed:
- 8-inch square baking dish
- Electric mixer
- Fine mesh strainer
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, combine the blueberries and 1/4 cup of sugar. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens, about 10 minutes.
3. Pour the blueberry mixture into an 8-inch square baking dish.
4. In a large bowl, cream the butter and remaining 1/4 cup of sugar with an electric mixer until light and fluffy.
5. Beat in the egg yolks, one at a time, until well combined.
6. Gradually add the flour, milk, vanilla extract, and salt, beating until smooth.
7. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
8. Gently fold the egg whites into the batter until no white streaks remain.
9. Pour the batter over the blueberry mixture in the baking dish.
10. Bake for 35-40 minutes, or until the top is golden brown and the pudding is set.
11. Remove from the oven and let cool for 10 minutes.
12. Dust with powdered sugar and serve warm.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
350°F (175°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 6g
Cholesterol: 115mg
Sodium: 120mg
Total carbohydrates: 36g
Dietary fiber: 1g
Total sugars: 26g
Protein: 5g
Substitutions for ingredients:
- Blueberries: raspberries, blackberries, or strawberries
- Whole milk: 2% or skim milk
- All-purpose flour: gluten-free flour blend
- Unsalted butter: salted butter or margarine
Variations:
- Lemon Blueberry Queen of Puddings: add 1 tablespoon of lemon zest to the batter.
- Mixed Berry Queen of Puddings: use a combination of blueberries, raspberries, and blackberries for the fruit layer.
- Chocolate Queen of Puddings: add 1/4 cup of cocoa powder to the batter.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy pudding.
- Use a fine mesh strainer to remove any lumps from the blueberry mixture before pouring it into the baking dish.
- Serve warm with a scoop of vanilla ice cream for a delicious dessert.
Storage Instructions:
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the pudding in a microwave-safe dish and microwave on high for 30 seconds to 1 minute, or until warm.
Presentation Ideas:
Serve the Blueberry Queen of Puddings in individual ramekins for a more elegant presentation.
Garnishes:
Top with whipped cream and fresh blueberries for a beautiful and tasty garnish.
Pairings:
Pair with a glass of cold milk or a cup of hot tea for a comforting dessert.
Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad for a balanced meal.
Troubleshooting Advice:
- If the pudding is not setting, bake for an additional 5-10 minutes until the top is golden brown and the pudding is set.
- If the pudding is too sweet, reduce the amount of sugar in the batter.
Food Safety Advice:
Make sure to cook the blueberry mixture until it thickens to ensure that any harmful bacteria are killed.
Food History:
Queen of Puddings is a traditional British dessert that dates back to the 17th century.
Flavor Profiles:
This Blueberry Queen of Puddings is sweet and tangy with a light and fluffy texture.
Serving Suggestions:
Serve warm for a comforting dessert or brunch dish.
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Region: British