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Huckleberry Pudding

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"Good hot with ice cream or whipped cream."
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1 h 5 m servings 294 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Notes:
  • If you don't have enough huckleberry juice, add enough water to make 3/4 cup.
  • If dough is too thick in step 3, thin it out with a bit more milk.

Nutrition Facts

Per Serving: 294 calories; 10 g fat; 48.4 g carbohydrates; 4.4 g protein; 24 mg cholesterol; 219 mg sodium. Full nutrition

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