Blueberry Batter Pudding

Let the blueberry posts continue!

Blueberry Batter Pudding ~ Erin's DC Kitchen

Today’s recipe is from a cookbook by Nigel Slater called Ripe. My husband picked this up for me from the gift shop at Gettysburg. I don’t recall the story behind why it was carried in that bookstore, but I imagine it is because many of the recipes are somewhat ‘old timey’ in my opinion (fruit fools, slubs, puddings, old-fashioned cakes).


Not to sound like a walking advert for this cookbook, but I really enjoy it. There are some nice pictures which are mouthwatering to look at and there is a great array of recipes that are just fun to read. Yes, I’m a bit nerdy, and will read a cookbook like a novel.

The book is organized according to chapters by “fruit”. So, if you have a load of blueberries like I did, you can read the blueberry chapter and there is plenty of inspiration right there in one spot.

Alright, enough on that. Let’s move onto the pudding! This is not a Jell-O style pudding, it is a baked British pudding.

Blueberry Batter Pudding~ Erin's DC Kitchen

Once you’ve whipped up the incredibly easy batter, pour it over the blueberries, and they float to the top of the dish and help form the delicate golden crust you see. Hiding just underneath is a warm, quivering custard pudding.

Blueberry Batter Pudding~ Erin's DC Kitchen

I really loved this dessert, topped with some lightly sweetened and barely whipped cream. (I mean barely holding its shape so it gets a bit melty when it hits the warm pudding). Please, try it for yourself. I bet peaches would be lovely with it too.

Blueberry Batter Pudding

  • 4 eggs
  • scant 2/3 cup all purpose flour
  • heaping 1/3 cup superfine sugar (I put white sugar through a food processor)
  • 1 cup heavy cream
  • 1 cup 2% milk
  • 2 cups blueberries
  • confectioners sugar and whipped cream, to serve

Preheat oven to 400°. Grease an ovenproof 2 quart dish (about 10 in in diameter) with butter or shortening.  Pulse the eggs, flour, sugar, cream and milk together in a food processor. Pour the blueberries into the greased dish, then pour the whipped batter over the berries. Bake for about 40 minutes or until batter is golden, lightly risen and just barely set (firm to the touch, but a bit wobbly). Remove from oven and let cool slightly. Whip your cream, dust with confectioners sugar and serve warm.


– Erin

*Note: I tweaked this slightly from Nigel’s recipe, this isn’t an exact reprint.


The Wonder of Natural Honeycomb

In November I went to visit my family in Michigan and we went to one of my most favorite destinations: the Dexter Cider Mill.

We’ve been going here forever and hands down it is the best cider you will ever have because it is not pasteurized and the apples are pressed in a traditional fashion between layers of wooden boards to squeeze out the juices.

While I was wrapped in the warm blanket of nostalgia, sipping my cider and feeling completely contented to be reliving a childhood memory, several stacks of natural honeycomb caught my eye.

Natural Honeycomb

Be still my heart! If this was Spinal Tap, the nostalgia just got kicked up to an 11.

My mom would pick this up at the farmers market and cut off dripping hunks of golden goodness my brothers and I would chew with delight. You spit out the wax when you are done, sort of like those wax soda bottles with the sweet liquid inside, remember?

Natural honey tastes so much better than what you buy at the store, it is sweeter and thicker and just…better.  Some even believe it has natural antibiotic properties.

Now that I’m an adult, I chose to serve this honeycomb in a more mature fashion you could say.

Served with a drizzle of honey from the comb

Served with a drizzle of honey from the comb

A plate of sharp cheeses, like creamy parmesan and goat, alongside fresh figs and assorted charcuterie are an absolutely elegant way to use honeycomb.

Of course, I just chewed a piece for old times sake, and it was as good as I remember. 🙂


– Erin

Buttermilk Bran Muffins

Hi Friends! The week is coming to an end, yay! Thinking about what to do over the weekend?

How about a special breakfast?  Cold cereal and toast are  breakfasts for the work week- you want a warm, heavenly old-fashioned muffin to start your Saturday morning.

One that will fill your house with that amazing just-baked scent and be the perfect companion to your morning cup of coffee or tea.

You can make this batter ahead of time and store in the fridge for up to two weeks. So you could bake just a few at a time during the week for after-school snacks or when a craving strikes!

These muffins come from a family recipe by a great-grandmother whom I never got to meet. She was obviously a good cook, I think we would have gotten along very well. This is what I just LOVE about food, it connects families.  It can give you a glimpse into another life, another time, another place.

I hope you enjoy 🙂 Oh ya, I’ve got some announcements to make about what’s going on next week and such, so come back tomorrow for details.

Buttermilk Bran Muffins

  • 3 cup Kellogg’s All Bran
  • 1 cup boiling water
  • 2 1/2 cup flour
  • 1 1/2 cup sugar
  • 2 1/2 tsp baking soda
  • 1 cup shortening (you can make 1/2 this butter)
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 2 cup buttermilk (this makes the muffins sinfully moist and delicious!)

Preheat oven to 350°. Combine 1 cup of the bran with the boiling water. Let cool. Cream together the sugar, shortening and eggs until combined, set aside. In another bowl, combine the flour, salt, baking soda and remaining bran. Add the flour mixture, alternating with the buttermilk, to the cooled bran. Once incorporated, add in the shortening mixture and mix just until combined.

Fill muffins tins 3/4 of the way full and bake for 15-20 minutes. Store additional batter in an airtight container in the fridge for up to two weeks. When using better from the fridge, let the batter sit a room temperature for 5 minutes before baking.


– Erin