During the fall and winter months, I enjoy making various baked pudding desserts for my family. This Cranberry Pudding with Rum Sauce recipe was given to me by a sweet old lady who lived in our neighborhood in the 1980s.

You can use fresh or frozen (thawed) blueberries to make it. If you have leftovers, you’ll want to store them in the refrigerator. We like our pudding served warm, so we reheat it in our microwave for about 45 seconds.

Blueberry Pudding Ingredients:

2 tablespoons butter or margarine, softened
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup milk
1 1/2 cups of blueberries
1/4 cup granulated sugar

In small bowl, cream butter with 1 cup granulated sugar; set aside.

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Stir in milk until everything is combined. Slowly add the butter mixture to the flour mixture. (This will be a thin consistency dough.)

In a microwave-safe bowl, combine blueberries with 1/4 cup granulated sugar and heat 1 minute. Remove from microwave.

Lightly spray an 8 x 8″ square baking dish with nonstick cooking spray. Pour batter into baking dish, then top with blueberry mixture. Bake in a preheated 350-degree oven for 30 to 35 minutes.

Rum Sauce Ingredients:

1 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 cups of boiling water
1 tablespoon softened butter or margarine
1 teaspoon of nutmeg
1/2 teaspoon vanilla extract
1/2 teaspoon rum-flavored extract

In a large saucepan, combine the granulated sugar, all-purpose flour, and salt. Add the 2 cups of boiling water. Slowly add the butter and simmer for 5 minutes, stirring frequently. Turn off the heat and add the nutmeg, vanilla and rum extracts.

Serve the cranberry pudding warm with rum sauce on top.