Top Of The Stove Blueberry Pudding
|Sugar||1⁄2 Cup (8 tbs)|
|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|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Freshly grated nutmeg||1 Teaspoon|
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.
Reduce heat to low and cook for 20 minutes.