AI-generated image
Blueberry grunt
Grunt aux bleuets: stewed wild blueberries under steamed dumplings
CanadianBlueberry grunt is a Nova Scotia summer pudding, cooked on the stove top in August when the barrens around Oxford and Parrsboro turn blue with wild berries. Soft dumplings steam on top of the bubbling fruit under a closed lid; the name comes from the grunting noise the berries make as they simmer. It is ready in under an hour and wants vanilla ice cream or cold cream. A common mistake is a pan that is too small, so the dumplings crowd and stay doughy underneath. Chef's tip: the fruit must be bubbling before the dough goes in, or the dumplings soak instead of steaming.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the berries
- 1 ¾ lb wild blueberriesfresh or frozen
- 4 oz caster sugar
- ½ cup water
- 1 tbsp lemon juice
For the dumplings
- 8 oz plain flour
- 1 tbsp baking powder
- 1 tbsp caster sugar
- ¼ tsp salt
- 1 ⅜ oz cold butterdiced
- ¾ cup milk
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Put 1 ¾ lb wild blueberries, 4 oz caster sugar, ½ cup water and 1 tbsp lemon juice in a wide 26 cm pan with a lid. Bring to the boil and simmer for 8–10 minutes until the berries burst and the juice thickens a little.
10 minStep 2: Meanwhile mix 8 oz plain flour, 1 tbsp baking powder, 1 tbsp caster sugar and ¼ tsp salt, rub in 1 ⅜ oz cold butter and stir in ¾ cup milk to make a soft, sticky dough.
5 minStep 3: Drop spoonfuls of dough over the bubbling fruit, cover tightly and simmer over a low heat for 15–18 minutes without lifting the lid. The dumplings are done when puffed, dry on top and a skewer comes out clean.
18 minStep 4: Spoon into bowls, dumplings first, with plenty of the hot fruit.
2 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 4 g
- Carbs
- 58 g
- Fat
- 7 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does blueberry grunt take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Undu walalu
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
Marquesitas
Evening in Mérida's Plaza Grande means the smell of marquesitas: thin batter pressed in hot hinged irons until crisp, then rolled like a cigar around grated Edam cheese and a sweet filling such as cajeta, chocolate-hazelnut spread or jam. Edam came to the Yucatán through the port trade with the Netherlands and became part of the local cooking, and the salty-sweet combination is the whole point. At home you can cook them in a thin, wide frying pan. Edam is usually made with animal rennet, so check the label or use a vegetarian Gouda-style cheese. Chef's tip: roll while the crêpe is still in the pan and hot; within seconds it hardens and will crack.
Mexican