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American Southern
Whortleberry Boiled Pudding
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 22. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
6Servings
hardDifficulty
Why This Recipe Works
The sour milk (similar to buttermilk) provides acidity that tenderizes the gluten structure while reacting with the eggs to create a lighter texture. Coating the berries in flour prevents them from sinking to the bottom by creating a starchy barrier that suspends them in the batter. The scalded, floured bag creates a non-stick surface while allowing steam to penetrate, resulting in a moist, evenly cooked pudding through gentle boiling rather than direct heat.
Before You Begin
- •This is a traditional boiled pudding requiring a pudding cloth or muslin bag—modern cooks can substitute a well-buttered pudding basin covered with parchment and foil
- •Whortleberries are European wild blueberries; substitute with fresh or frozen blueberries (about 2 cups)
- •Sour milk can be replicated by adding 1 tablespoon lemon juice or vinegar to 1 quart whole milk and letting it stand 10 minutes
- •The recipe calls for unspecified amounts of salt and flour—start with 1 teaspoon salt and approximately 2-3 cups flour to achieve a thick, drop-batter consistency
- •Leave at least 2 inches of space in your pudding cloth or basin as this pudding expands significantly during cooking
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