Partridgeberries are as new and old as Newfoundland to me. They resonate with how I feel about this little island that I call home. They grow on the tough rocky soil, low on the ground, and ripen as the summer draws to an end. They are the colour of gems that dynasties would fight for – brilliant, fiery, and rare. They taste tart at first – very tart and raw – but once you are past that jilted feeling you begin to savour the berry. There’s truly nothing like it.
The first time I tasted a partridgeberry was in a muffin from a coffee shop as a student. They were tart to my untested taste buds and I didn’t think that flavour had a place in muffins … or anywhere else for that matter. When a partridgeberry muffin couldn’t be avoided, I ate around the bright red blotches. Then the partridgeberry pudding happened. Cooked by my mother-in-law and served with a generous drizzle of butter sauce – I could not refuse. This traditional Newfoundland dessert has grown to be a keeper, forever.
Over Christmas I know I will long for a slice of this pudding floating on warm rum sauce, and when the pudding is devoured and there is sauce left on my plate I know I would look for more pudding – it’s just the way it goes.
Partridgeberry pudding with rum sauce
- Flour: 4 cups
- Eggs: 2
- Sugar: 2 cups
- Butter: 1/2 cup
- Baking powder: 3 tsp
- Partridgeberries: 2 cups (may be substituted with fresh cranberries)
- Orange juice: 1 cup
- Orange zest: from 1 orange
- Butter: 1 cup
- Clotted cream: 1/2 cup
- Sugar: 1 cup
- Vanilla: 1/2 tsp
- Rum: 2 tbsp or more
- Preheat oven to 350F.
- Melt butter and let cool slightly. Add eggs, orange juice and orange zest.
- Mix sugar, flour, baking powder together, and partridgeberries then add to egg mixture.
- Mix with wooden spoon until everything comes together.
- Bake for 60 to 75 minutes or until inserted skewer comes out clean.
- For Rum Sauce, add all ingredient together except for rum and bring to boil, stirring constantly.
- Once boils, lower heat to medium and stir for a few minutes.
- Take off heat, add rum and let sauce cool at room temperature.
- Serve warm over partridgeberry pudding.