Molasses Blueberry Pudding - 1888

Sally · Post by **Sally** » Wed Jul 05, 2006 12:27 pm

Here it is. But it is so old, it doesn't have the complete instructions. I have baked it in a 350 degree oven for aaround 45 minutes. You have to keep checking on it to make sure it doesn't cook too long or too little.

2 1/2 tumblers (cups?) flour
3 teaspoons baking powder
1 tumbler molasses
3 tumblers blueberries

Sauce

I cup powdered sugar
butter the size of an egg
add well beaten egg
Beat until it separates
Flavor with lemon
Add 1/2 cream or milk.

Good luck. It is really more of a pudding like plum pudding. Gooey. I don't think the baking method matters too much.

kate_ce1995 · Post by **kate_ce1995** » Wed Jul 05, 2006 1:23 pm

MMmmmm. Now what is the correlation for gf using corn starch instead of flour. I remember someone saying its about a 2:1 ratio I think being less corn starch than flour, but maybe it was more? Help?

I made a blueberry crisp last year and it was pretty similar except it didn't have molasses in it. I think I got that out of my grandmother's old (original?) Fanny Farmer cookbook.

Katy

Sally · Post by **Sally** » Wed Jul 05, 2006 7:43 pm

Katy, do you have a recipe for gf banana bread? Maybe you could work with that?

Love,

Sally

Post by **tex** » Wed Jul 05, 2006 10:08 pm

Katy,

As you probably know, blends work much better than pure sutstitutions for wheat flour. Here's a blend that should work well:

http://www.celiac.com/st_prod.html?p_prodid=798

Here are some GF flour substitution tips:

http://members.ozemail.com.au/~coeliac/cook.html

Tex

kate_ce1995 · Post by **kate_ce1995** » Thu Jul 06, 2006 5:51 am

Of course you are right! I was miss thinking the quantity of flour...I was thinking along the lines of thickener, not main ingredient. Thats what I get for contemplating these things while I'm supposed to be working! I have some gf flour mixes that work fairly well...especially if well blended in a product.

Katy