Fruit Pudding

After making the skilly 'n' duff, I decided that I wanted to find a steamed pudding recipe that didn't take so long to make. This one is loosely adapted from the Japanese dessert known as mushi pan. Be careful when steaming; you don't want to boil the water too hard or it will splash into your ramekins and ruin everything.

Fruit Pudding

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Yield: 4 puddings

Ingredients

• 1/2 cup flour
• 1 tbsp brown sugar
• 1 tsp baking powder
• 1/4 cup milk
• 1/4 cup blueberries

Directions

1. Whisk together the flour, sugar, and baking powder in a small bowl.
   
2. Place the milk and blueberries into a blender and puree until smooth.
   
3. Pour the liquid mixture (only about 1/2 cup worth -- if you have more don't use it all) into the dry ingredients and stir until combined.
   
4. Divide the batter among four ramekins
   
5. Place a pot with an inch of water onto the stove and bring to a simmer
6. Add the ramekins to the water, wrap the pot's lid with a towel (to prevent dripping condensation) and cover
   
7. Steam the puddings for about 10 minutes, or until a toothpick inserted into the center comes out dry.