During the fall and winter months, I enjoy making several different baked pudding desserts for my family. This blueberry pudding with rum sauce recipe was given to me back in the 1980’s, by a sweet elderly woman who had lived in our neighborhood.

You can use fresh or frozen (thawed) blueberries to make it. If you have any left-overs, you will want to store them in the refrigerator. We like our pudding served warm, so we reheat it in our microwave for about 45 seconds.

Blueberry Pudding Ingredients:

2 tablespoons butter or margarine, softened
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup milk
1 1/2 cups blueberries
1/4 cup granulated sugar

In a small bowl, cream together the butter with the 1 cup granulated sugar; set aside.

In a large bowl, mix together the all-purpose flour, baking powder and salt. Mix in the milk until all combined. Slowly add the butter mixture into the flour mixture. (This will be a thin consistency batter).

In a microwave safe container, combine the blueberries with the 1/4 cup granulated sugar and heat for 1 minute. Remove from the microwave.

Lightly spray a 8 x 8″ square baking dish with nonstick cooking spray. Pour the batter into the baking dish and then top with the blueberry mixture. Bake in a preheated 350 degree oven for 30 to 35 minutes.

Rum Sauce Ingredients:

1 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 cups boiling water
1 tablespoon softened butter or margarine
1 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/2 teaspoon rum flavored extract

In a large saucepan, combine the granulated sugar, all-purpose flour and salt. Stir in the 2 cups of boiling water. Slowly stir in the butter and cook over low heat for 5 minutes, stirring often. Turn off the heat and stir in the nutmeg, vanilla and rum extracts.

Serve the warm blueberry pudding with rum sauce over top.