Dessert: Canada – Northwest Territories – Saskatoon Berry Bannock Pudding

Serving Size: 8

Approximate Time

Prep 25 min

Cook 50 min

Additional 30 min

Total 1 hr 45 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1/2 tsp (3 g) fine salt
- 2 tbsp (30 g) granulated sugar
- 4 tbsp (56 g) cold unsalted butter, cut into pieces
- 3/4 cup (180 ml) milk (for dough)
- 2 cups (300 g) Saskatoon berries, fresh or thawed if frozen
- 1 tbsp (14 g) butter, for greasing the baking dish
- 2 cups (480 ml) milk (for custard)
- 1/2 cup (100 g) granulated sugar (for custard)
- 2 large eggs, approx. 100 g
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (6 g) lemon zest (optional, brightens the berries)
- 2 tbsp (30 g) melted butter, for dotting the top before baking
- Optional garnishes: powdered sugar, whipped cream, or maple syrup

Instructions

Short Description:
A warm, rustic pudding that layers pieces of bannock dough with tart-sweet Saskatoon berries and a vanilla custard, baked until the custard is just set and the bannock is golden.

Regional Notes:
This Northwest Territories variation folds locally foraged Saskatoon berries into a bannock-based baked pudding, reflecting the territory's Indigenous and settler bannock traditions. Unlike generic berry cobblers, the starch element is bannock dough—lightly sweet and torn into chunks—so the final texture is a hybrid of dumpling, bread pudding, and fruit custard common in Northern Canadian home cooking.

1. Preheat the oven to 350°F (175°C). Grease a 9 x 9 inch (23 x 23 cm) baking dish with 1 tbsp (14 g) butter.
2. In a large bowl, whisk together 2 cups (250 g) flour, 1 tbsp (15 g) baking powder, 1/2 tsp (3 g) salt, and 2 tbsp (30 g) granulated sugar.
3. Cut 4 tbsp (56 g) cold butter into the dry mix with a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized bits.
4. Pour 3/4 cup (180 ml) milk into the flour mixture and stir just until a soft, slightly sticky dough forms. Do not overwork.
5. Turn the dough onto a lightly floured surface and divide it into roughly 8–12 uneven pieces (about the size of small dumplings or large walnuts). Lightly pat each piece—do not roll into a smooth ball.
6. Spread about half the Saskatoon berries across the bottom of the prepared dish. Arrange the torn dough pieces over the berries in a single layer, leaving small gaps between pieces for custard to seep in. Scatter the remaining berries on top of and around the dough pieces.
7. In a medium bowl, whisk together 2 cups (480 ml) milk, 1/2 cup (100 g) granulated sugar, 2 large eggs (approx. 100 g), 1 tsp (5 ml) vanilla extract, and 1 tbsp (6 g) lemon zest until smooth.
8. Pour the custard mixture evenly over the dough and berries. Press gently on a few dough pieces so custard can sink around them. Drizzle 2 tbsp (30 g) melted butter over the top in small spots.
9. Let the assembled pudding rest 10 minutes so the custard begins to absorb into the dough. Place the dish in the preheated oven and bake 40–50 minutes, until the custard is set in the center (a knife inserted near the center should come out mostly clean) and the top is golden. If the top browns too quickly, tent with foil for the last 10–15 minutes.
10. Remove from the oven and let sit 10–15 minutes before serving to finish setting. Serve warm, dusted with powdered sugar and/or with whipped cream or a drizzle of maple syrup if desired.