Cream together 60 gm unsalted butter, 150 gm yellow sugar, 0.5 gm sea salt, 4 ml cinnamon & 2 ml nutmeg until light and fluffy. Blend in 2 eggs, 1 at a time and cream until fluffy. Combine 30 gm bread flour, 6 gm baking powder & 150 gm dry breadcrumbs. Add equal parts dry ingredients and milk (125 ml total) alternately in 3 stages to get a smooth batter. Carefully fold in 125 gm fresh or frozen blueberries. Grease 1 large heat proof bowls and fill ⅔ full with batter. Cover with foil and secure with elastic. Place bowl in a deep pan and half submerge with water. Cover tightly with foil. Bake (steam) for 1 ½ – 2 hours until the pudding bounces back when lightly pressed. Carefully remove foil and invert onto plate. Serve with butter sauce and whipped or ice cream.
Butter sauce: Melt ½ c butter on low. Add 1 c sugar, ½ c cream & 1 drop vanilla. Blend until sugar dissolves and starts to thicken. Do not boil. Use immediately; can be kept warm for 2 hrs.
Chef Barry Yeo, Bliss Bakery & Bistro, 4200 Beach Ave, Peachland, 250-767-2711 & 1289 Ellis St, Kelowna, 778-484-5355. This pudding can be reheated by steaming for ½ hr. Barry has developed a whole gluten-free range at the new Kelowna kitchen.