Substitute blackberries or cranberries for the blueberries, if you wish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients

6 serv.

flour↗1 cup
baking powder↗1 1⁄2 teaspoons
salt↗1⁄2 teaspoon
butter↗1⁄2 cup
dry breadcrumbs↗1⁄2 cup
sugar↗1⁄2 cup
egg, well beaten↗1
milk↗2⁄3 cup
blueberries, washed and picked over for stems↗1 1⁄2 cups

Step-by-step instructions

1
Sift dry ingredients together; cut in butter and add bread crumbs and sugar.
2
Add eggs and milk, mix thoroughly and carefully fold in blueberries.
3
Pour into a greased mold, cover tightly and steam for two hours.
4
Serve with hard sauce or your favorite pudding sauce.

Source: food.com

Original recipe ↗

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