Blueberry Duff
A steamed batter pudding studded with wild blueberries, made the same way as figgy duff but with fresh berries in season.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Pudding basin
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 7 g
- carbs
- 44 g
- protein
- 4 g
- calories
- 260
Instructions
- 1
Whisk flour, baking powder, sugar and salt together in a large bowl.
- 2
Stir in the melted butter and milk to form a thick batter.
- 3
Fold in the blueberries gently so they do not bleed too much colour through the batter.
- 4
Pour into a greased pudding basin, leaving space for rising, and cover tightly with greased foil.
- 5
Steam over simmering water for about 2 hours, topping up water as needed, until a skewer comes out clean.
- 6
Turn out onto a plate and slice while warm.
Chef's tips
If using frozen berries, add them straight from the freezer so they do not streak the batter purple.
Ingredient substitutions
- wild blueberries → cultivated blueberries, though flavour will be milder
Storage
Keeps 3 days covered in the fridge.
Reheating
Steam or microwave slices gently until warmed through.
Common mistakes to avoid
- •Overmixing once berries go in, which turns the batter grey-purple
- •Not leaving room in the basin for rising
Serving suggestions
Cooked Blueberry Duff?
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