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Top Of The Stove Blueberry Pudding

fast.cook's picture
Ingredients
  Butter 2 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Hot water 2 Cup (32 tbs)
  Lemon juice 1 1⁄2 Cup (24 tbs) (Juice Of 1/2 Lemon)
  Blueberries 2 Cup (32 tbs)
  Dumplings 1 Cup (16 tbs)
  Flour 1 Cup (16 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Shortening 3 Tablespoon
  Milk 1⁄3 Cup (5.33 tbs)
  Egg 1 , beaten
  Freshly grated nutmeg 1 Teaspoon
  Cream/Milk 1 Tablespoon
Directions

Melt butter in deep 10-inch, straight-sided skillet that has a tight-fitting lid.
Combine 1/2 cup sugar, cornstarch, 1/8 teaspoon salt, and cinnamon and stir into butter.
Add water and cook until clear, stirring constantly.
Add lemon juice and berries.
Bring to a boil and top with dumplings.
For dumplings, put flour, baking powder, salt, and sugar into a bowl.
Cut in shortening until mixture is crumbly.
Add milk to beaten egg; stir into flour mixture until flour is well moistened.
Drop by tablespoons on top of boiling berry mixture, or drop dumpling mixture with an ice-cream scoop.
Sprinkle top of dumplings with nutmeg.
Cover tightly.
Reduce heat to low and cook for 20 minutes.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Dish: 
Pudding
Interest: 
Quick

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