cooking · Dessert

Huckleberry Pudding

I came across an idea for a dried prune pudding and thought why wouldn’t this work with dried Huckleberries? And it did…..

I’ll be honest though – you will either hate or love it the pudding. First you have to like the texture (smooth on the bottom 2/3, shredded Huckleberries on the top 1/3), second you have to really, really love the quirky taste of Huckleberries (which is a big yes for me – but not everyone likes the wild flavor). The dessert’s flavor is only of Huckleberries – nothing else. Which for me was berry heaven…..and hey, not often you get intense blue/purple color that is natural 😉

Huckleberry Pudding


1 cup dried wild Huckleberries

3/4 cup boiling water

2 Tbsp cool water

1 packet unflavored gelatin

1/4 cup boiling water

1 cup cold water

3/4 cup dry milk powder

1 tsp pure vanilla extract

1/2 tsp ground cinnamon


Place the Huckelberries in a small bowl, cover with the 3/4 cup boiling water. Cover with a plate and let sit for an hour or so.

Place the 2 tbsp cool water in a small bowl. Sprinkle the gelatin on top and let sit for 5 minutes. Add the 1/4 cup boiling water and stir till the gelatin is dissolved.

In your blender add the berries with any left over water, gelatin mixture, 1 cup water, dry milk powder, vanilla and cinnamon. Put on the lid and whirl till well blended.

Pour into 4-6 custard cups (depending on size). Refrigrate for at least 3-4 hours or overnight.


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