Blueberry Duff & Caramel Sauce - Traditional Newfoundland - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Blueberry Duff & Caramel Sauce, made with freshly picked blueberries and so much more. See recipe below!
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Pudding Tin! Link https://kit.co/bonitaskitchen/kitchen...
Ingredients:

Blueberry Duff & Caramel Sauce

Makes 1 pudding serves 8 to 10 people
¼ full your boiler with water, Preheat your water medium , steam boil for 1 and 15 minutes or until toothpick clean.

Ingredients for Duff:

¼ cup butter
½ cup sugar
pinch of salt
1 egg (beaten)
¼ cup milk or ½ water
1 cup all-purpose flour
1½ tsp baking powder
1 cup frozen or fresh blueberries
½ tsp vanilla

Method:

Cream butter and sugar until light and fluffy. Stir in egg, milk , vanilla and sift in dry ingredients. Mix well. Fold in blueberries and place mixture into a prepared cotton pudding bag and tie tightly (allow ½” space at top of bag for expansion) or use a pudding tin!

Boil/steaming for approx 1 hour 15 minutes ( at a medium to high) check boiler to make sure you still have water in pot, NEVER LET BOIL DRY. You can also use a heat proof plastic tub uncovered with a foil bowl at the bottom of your boiler, this is to keep your plastic tub from touching the bottom of your boiler. The plastic tube should be in the water covered only half way with water. "Pudding tin would be better see link above to order one."

After your blueberry duff is cooked remove from steam and place on a plate upside down, remove bowl then cut in 8 to 10 pieces and serve with butter, thick cream or caramel sauce and vanilla ice cream.

Helpful hints:
You can use butter or margarine , prepared cotton bag is when you dip the cotton bag into boiling water and place on a plate to scoop up your mixture and put in bag. You can also put in a heat proof plastic tub with no cover and place in hot water with a spoon or foil bowl on the bottom to keep your plastic container from burning. You can boil it with your jigs dinner or in a pot of boiling water on its own, and you can serve it with your dinner or as a dessert with any topping .

Recipe:

Caramel Sauce:

1 Cup brown sugar
4 Tbsp unsalted butter
¼ Cup heavy Cream or Carnation milk
Pinch salt
1 Tsp vanilla

Method:

In a small saucepan mix brown sugar; cream and salt together on medium heat. Then add butter until completely melted then cook until you see bobbles this will take 5 to 7 minutes. Stirring occasionally until you see it start to condense and thicken remove from heat then add one tsp of vanilla, serve hot or let cool.

Keep in a mason jar if you don't use all at once and store in your fridge up to a week.


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note;
I apologize in advance if my video is not clear or some of the recipe you can't understand, please refer to my recipe posted with the video if needed.