Steamed mush with blueberries ... Vintage Blueberry Dessert

In England, where the early settlers came from, they called this steamed pudding a Duff.  The new “Americans” gave it a new name: Mush.  Even if it isn’t mushy at all.  This is a stove top recipe.  The thick porridge mixture is combined, placed in a greased mold, and put in a kettle with hot water, covered and steamed. Then it is briefly baked in the oven.  The mush is unmolded and served warm with hard sauce.  Frozen blueberries can be used instead of fresh, if desired.


Blueberry Mush:

3 cups all-purpose flour

2 Tablespoons baking powder

1 teaspoon salt

1/4 cup sugar

1/4 cup butter

1/4 cup molasses

1 cup milk

2 cups fresh blueberries, rinsed and drained


Hard Sauce:

1/2 cup butter

2 cups confectioners’ sugar

1/4 cup brandy


Mix flour, baking powder, salt, and sugar.  Cut in butter until particles are very fine.  Stir in molasses and milk.  Fold in blueberries. Spoon mixture into a greased 1-1/2 quart mold.  Cover mold with a greased lid or greased piece of foil.  Stand mold in a large kettle and steam 1-1/2 hours.  Remove mold from kettle, remove covering and bake in a preheated hot oved (400◦F) for 10 minutes.  Let stand at room temperature for 15 minutes.  Unmold and serve warm with chilled Hard Sauce.   Yield: 1-1/2 quart mold

Hard Sauce:  Cream butter and beat in confectioners’ sugar.  Stir in brandy.  Chill.