Sunday, January 5, 2014

Amish Blueberry "Pudding"

You should get a soft, sweet cake filled with warm berries throughout
I am spending some of today looking at other places I have recipes and images, and transferring them here. This recipe is really not what most people would think of when they read the word pudding. Instead it is a soft cake filled throughout with fresh berries. So easy. The one thing that will likely make you think something is terribly wrong is the directions to pour 2 cups of boiling water over the dough in the pan. But it does work, I promise. This recipe comes from a cookbook titled "Amish Cooking" with no author. You can use other berries or even fruit like nectarines or peaches.

Amish Blueberry Pudding 

2 Tbl. butter
1 cup milk
2 tsp baking powder
1 c. sugar
2 c. flour
2 c fresh blueberries
2 c boiling water

Preheat oven to 400 F.
Spray oil or grease a deep baking dish (you could also use a deep pie plate).
I used a ceramic dish 12" L x 8" W x 2-1/2 " deep

Mix together everything but the berries and boiling water, spread in bottom of baking dish. Boil water and pour over  berries, pour water and berries over top of dough. Yes, it will be underwater, with floating berries.

Bake until cake is done. I think I cooked it for about 40 minutes. The recipe does not give a time.

The dough should puff up above the berries, and you can test it pretty easily. Sprinkle top with a little granulated sugar while hot.

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