Old time puddings were boiled, steamed, or baked, and we’re not always intended as the dessert, but often preceded the main course. All kinds of berries and fruits were used in the batter and the puddings were served up with a variety of delicious sauces.
A type of dumpling that has long been popular in Nova Scotia is called “Grunt”. The odd name is said to have come from the noises made by the fruit as it stewed in the pot. Blueberry Grunt is the best known, but strawberries, raspberries, rhubarb and apples were also used. In many homes Grunts were not considered to be desserts but were dished up in large portions as the main course.
The above taken from: Out of Old Nova Scotia Kitchens by Marie Nightingale