Huckleberry Pudding recipe

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Ingredients

¾ cup huckleberry juice
½ cup white sugar
2 tablespoons all-purpose flour
4 cups huckleberries
1 ½ cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
¼ teaspoon salt
⅓ cup shortening
½ cup milk
1 egg

Nutrition Info

294.1 calories
carbohydrate: 48.4 g
cholesterol: 24.5 mg
fat: 10 g
fiber: 2.7 g
protein: 4.4 g
saturatedFat: 2.6 g
servingSize: -
sodium: 218.6 mg
sugar: 26.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.

  2. Combine huckleberry juice, 1/2 cup sugar, and 2 tablespoons flour in a saucepan, bring to a boil. Cook and stir until thickened, about 5 minutes. Stir in huckleberries, cook until tender, about 5 minutes. Pour into the greased baking dish.

  3. Mix 1 1/2 cup flour, 3 tablespoons sugar, baking powder, and salt together in a bowl. Cut in shortening until mixture forms coarse crumbs. Mix in milk and egg until dough comes together. Spread dough over huckleberry layer.

  4. Bake in the preheated oven until top is golden brown, 35 to 40 minutes.

Recipe Yield

8 servings

Recipe Note

Good hot with ice cream or whipped cream.

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