Huckleberry Pudding Recipe

Name: Huckleberry Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup huckleberry juice; 1/2 cup white sugar; 2 tablespoons all-purpose flour; 4 cups huckleberries; 1 1/2 cups all-purpose flour; 3 tablespoons white sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/3 cup shortening; 1/2 cup milk; 1 egg

Servings: persons

3/4 cup huckleberry juice
1/2 cup white sugar
2 tablespoons all-purpose flour
4 cups huckleberries
1 1/2 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup shortening
1/2 cup milk
1 egg

1
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2
Combine huckleberry juice, 1/2 cup sugar, and 2 tablespoons flour in a saucepan; bring to a boil. Cook and stir until thickened, about 5 minutes. Stir in huckleberries; cook until tender, about 5 minutes. Pour into the greased baking dish.
3
Mix 1 1/2 cup flour, 3 tablespoons sugar, baking powder, and salt together in a bowl. Cut in shortening until mixture forms coarse crumbs. Mix in milk and egg until dough comes together. Spread dough over huckleberry layer.
4
Bake in the preheated oven until top is golden brown, 35 to 40 minutes.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup huckleberry juice, 1/2 cup white sugar, 2 tablespoons all-purpose flour, 4 cups huckleberries, and more.

Yes, Huckleberry Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Huckleberry Pudding

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