Blueberry Pudding in Brown Sugar Sauce
Many thanks to Margaret Fraser for posting this
yummy recipe to the Guide Mailing List!
Ingredients:
- 1/2 cup sugar (125 ml)
- 1/4 cup shortening (1/8 lb., or 57 gm)
- 1 cup flour (250 ml)
- 1 egg (metric or imperial)
- 1 cup blueberries (250 ml)
- 1/2 tsp. baking soda (2 1/2 ml)
- 1/2 tsp. baking powder (2 1/2 ml)
- 1/8 cup milk (30 ml)
Directions: Cream the sugar and shortening together (or
you can use butter or margarine instead of shortening). Add the egg and mix
well. Add the flour, with the soda and baking powder on top. Mix them into the
top layer of the flour (a cheater's trick to avoid that tedious sifting
everything together step) and then mix well. Add the blueberries and mix just
until they are combined. Turn into a well greased 8" cake pan or a loaf tin
and bake at 350 degrees Fahrenheit, or about 175 degrees Celsius for about 45
minutes, until a skewer comes out clean. Cool in the pan. Serve with Brown Sugar
Sauce. Note: if you are using frozen blueberries, thaw them first, or you will
not be able to mix them into the batter! They will also turn the cake a funny
blue-grey colour in places.
Sauce
Ingredients:
- 1 1/2 cups brown sugar (375 ml)
- 2 tablespoons butter (30 ml)
- 1/2 cup water (125 ml)
Directions: Mix all ingredients . Heat until sugar
dissolves. Serve over pudding.
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