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Blueberry grunt

The oddly named Grunt is a warming pudding dating from early colonial New England. Many fruits can be made into grunts but the most popular is blueberry:

ingredients

serves 4
1/2 kg (1 lb) Blueberries
50 g (2 oz) 1/4 cup Sugar
1 tsp Ground allspice
2 Tbs Lemon juice
1 tsp Lemon rind
50 ml (2 fl oz) 1/4 cup Maple syrup

for the crust

125 g (4 oz) 1 cup Flour
1 1/2 tsp Baking powder
1/4 tsp Salt
50 g (2 oz) 4 Tbs Butter
125 ml (4 fl oz) 1/2 cup Single (light) cream

method

1. First make the crust. Sift the flour, baking powder and salt into a bowl. Cut the butter into small pieces and add to the flour, rubbing it in with your fingertips until it resembles coarse breadcrumbs. Stir in the cream until the mixture forms a soft dough. If it is too stiff, add a little milk. Set aside.

2. Put the blueberries, sugar, allspice, lemon juice, rind and syrup into a saucepan and warm over low heat, stirring constantly, until the sugar has dissolved. Cook gently for 5 minutes, stirring constantly.

3. Drop tablespoons of the dough mixture over the blueberry mixture, so that it is completely covered. Cover the pan and simmer for 20 minutes, or until the topping is puffed up and browned. Serve hot.

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