In honor of my great grandmother turning 100 years old this holiday season, I’d like to share one of her recipes with an Alaskan twist and pair it with a boozy eggnog perfect for any festive occasion. Being that great grandma is 100, her recipes may seem a bit dated, but this recipe for a British-style pudding is requested more than any other at the lodge. The recipe stems from the depression era using simple, cheap ingredients like flour, butter, and milk. If fruit was used, it was used sparingly or from foraged berries and rhubarb. Truth is, many of the depression-era desserts are perfect for remote Alaskan lodges where berries can be foraged and ingredients are simple and easy to obtain (even if it is by floatplane).

Don’t let this simple dessert fool you, it is quite delicious, especially with forest blueberries. Feel free to use any berry or fruit. I used blueberries that I picked in the summer and froze but you could use fresh berries, canned or fresh peaches, apples, or rhubarb; it can be as versatile as you’d like to make it. To present for guests I served this pudding on top of a pillow of whipped creme fraiche and drizzled brown butter on top alongside my famous eggnog.

Wild berry pudding recipe

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 2t baking powder
  • 1t salt
  • 1 cup milk
  • ½ cup butter
  • 2 cups fruit
  • Additional spices optional

Preheat the oven to 375. In a 10-inch skillet or 8-inch-by-8-inch dish, add ½ cup butter and place the skillet in the oven for 5 minutes or until completely melted. In the meantime, mix flour, sugar, baking powder, and salt. At this time add any additional spices you might like, for instance, adding cinnamon and nutmeg if you’re using apples. Once dry ingredients are mixed, add milk and mix until smooth. By this time the butter should be melted. Pour batter directly into the hot butter, do not mix it together. Sprinkle fruit over the top and place back in the oven for 30-45 minutes. The pudding should be golden brown and firm. Allow to cool for the best presentation.


Eggs spilling out of a bowl turned on its side, whole nutmeg in a coupe glass, and a bottle of Hennesy on a wooden surface
Eggnog ingredients. Photo by Andrew Maxwell.
  • 2 eggs
  • 4oz Cognac
  • 2oz Irish whiskey
  • 4oz cream
  • 2oz simple syrup
  • Fresh cinnamon and nutmeg

Grate fresh nutmeg and cinnamon into shaker glass, add two eggs, simple syrup, and cream. Cover the shaker and vigorously shake for about 30 seconds. This is called a dry shake as it has no ice, we use the dry shake to begin the whipping process of both the egg and the cream. Add the cognac and whiskey as well as 2-3 ice cubes, return the cover, and shake until the ice is nearly melted. Strain the eggnog into four 3-ounce glasses or two 6-ounce glasses if you’re feeling especially festive. Garnish with some freshly grated nutmeg and enjoy.

A coupe glass of creamy eggnog in the foreground, behind is pudding, sliced like a piece of pie, in a black dish alongside white cream.
The finished wild berry pudding with fresh cream and eggnog. Photo by Andrew Maxwell.

Andrew Maxwell is the chef at Silver Salmon Creek Lodge in Lake Clark National Park, Alaska. Email Andrew at [email protected]

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