Mom'S Huckleberry Pudding
A sweet, berry-filled pudding with a cake-like texture, featuring fresh huckleberries and warm spices, perfect for family dessert or casual gatherings.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch pan.
- In a mixing bowl, cream together the sugar and shortening until smooth.
- Add the well-beaten eggs and milk; mix well.
- In a separate bowl, combine the flour, baking powder, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold the huckleberries, rolled in flour, into the batter.
- Pour the batter into the prepared pan, spreading evenly.
- Bake for 45 minutes or until tested done and brown.
- Serve warm, sliced like cake, with milk or on its own.
Tips & Substitutions
For best results, ensure your huckleberries are fresh or properly thawed if frozen, as this will enhance the flavor and texture. You can substitute huckleberries with blueberries or blackberries if unavailable. Experiment with different spices like cinnamon for a unique twist. Remember to avoid overmixing the batter to keep the pudding light and fluffy.
Serving Suggestions
Serve the huckleberry pudding warm, sliced like cake, with a drizzle of cream or a scoop of vanilla ice cream for a delicious treat. It pairs beautifully with milk or could be accompanied by a dollop of whipped cream. For a complete meal, consider serving it alongside a light salad or a savory dish from American recipes.
Storage & Reheating
Store any leftover huckleberry pudding in an airtight container in the refrigerator for up to 3 days. To reheat, slice the pudding and warm it in the microwave for about 30 seconds to 1 minute, or until heated through. This will help maintain its moist texture, making it just as delightful as when freshly baked.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Huckleberry Pudding contains roughly 740 calories, with 9g protein, 101g carbohydrates, and 36g fat. It is an excellent source of calcium (31% of the Daily Value), dietary fiber (29% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1374mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen huckleberries for this recipe?
Yes, frozen huckleberries can be used in this recipe. Just make sure to thaw them completely and drain any excess liquid. Toss them in a bit of flour before folding them into the batter to prevent sinking. This step helps maintain their shape and ensures they distribute evenly throughout the pudding.
What can I serve with huckleberry pudding?
Huckleberry pudding can be served on its own or paired with a variety of accompaniments. Consider serving it with whipped cream, a scoop of ice cream, or a drizzle of chocolate sauce. For a breakfast option, it can be enjoyed with yogurt and fresh fruit, making it a delightful addition to your morning routine.
How do I know when the pudding is done baking?
The pudding is done baking when it is golden brown on top and a toothpick inserted into the center comes out clean. Baking time may vary slightly, so keep an eye on it towards the end. If the top starts to brown too quickly, you can cover it with aluminum foil to prevent burning while it finishes baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).