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  Blueberry Pudding



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2 cups blueberries (fresh or frozen)
1/3 cup maple syrup
1/3 cup cornstarch
2 cups milk (full fat milk makes the best final product)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 Tablespoon butter

In a heavy saucepan combine blueberries and maple syrup over medium heat.
Crush berries with a potato masher or the back of a spoon.
Stir until mixture is actively simmering and very juicy.
Using a fork or whisk, mix cornstarch into milk and stir until completely combined.
Pour milk mixture into simmering blueberries.
Add salt and cook until thickened, stirring constantly.
Remove from heat and add vanilla and butter. Stir until butter is completely melted.
Pour hot mixture into individual pudding cups, serving dishes or small mason jars.
Place in refrigerator to cool, but do not cover until completely chilled
to avoid condensation accumulating on top of pudding.
Serve cold with additional blueberries or whipped cream as desired.
Cover and refrigerate leftovers.
Be sure to eat pudding within a week.

Copyright © 2017 Stefanie Samara Hamblen