gkloker@utai.UUCP (Geoff Loker) (04/24/85)
Here is my offering to those of you out in net-land who looove berries of any
kind (especially strawberries, blueberries, and raspberries). This recipe
appeared in a local paper some time back, and is a modification of a recipe
from either "Food That Really Schmecks" or "More Food That Really Schmecks"
by Edna Staebler. (I'll rave about them in another article, soon.)
This recipe is a batter pudding with berries as a bottom layer. It may not
be the most elegant of recipes, but it sure is good. Enjoy.
BERRY PUDDING
Fruit Layer:
1-2 cups defrosted whole or sliced unsweetened strawberries
(The more berries used, the firmer the fruit mixture will be.)
1 cup defrosted unsweetened raspberries
1 cup defrosted blueberries
2 tbsp. granulated sugar
2 tbsp. all-purpose flour
2-3 tbsp. butter or margarine
Sprinkle the fruit over the bottom of a buttered and floured 8-inch square
baking dish or casserole. (It should be at least 4-5 inches deep for the
pudding to rise.) Combine the juice of the fruit with the sugar and flour;
pour over the fruit. Cut 2-3 tbsp. of butter or margarine into paper-thin
slices and layer it over the fruit.
Batter Pudding:
5 tbsp. butter or margarine
1/2 to 1-3/4 cups granulated sugar (see note below)
1 egg
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/3 cup milk
In a bowl, cream together butter and sugar. Blend in the egg. Add sifted
dry ingredients (flour, baking powder and salt) alternately with milk to the
creamed mixture. Beat well. Drop the batter in spoonfuls over the fruit.
Bake at 350F for 45 to 55 minutes or until the top of the batter is golden
brown and crusty, and the pudding mixture below is firm but spongy. Berry
mixture should be bubbly.
NOTE on sugar amount:
The amount of sugar called for in the newspaper recipe was 1-3/4 cups.
This led to a pudding that didn't bake completely -- the top was browned,
but the pudding mixture below was almost liquid. In the original recipe
(in "More Food That Really Schmecks"), 1/2 cup of sugar was called for.
This led to a pudding that was very much like a white cake mix. In
experimenting with the recipe, my wife and I have found that 3/4 cup of
sugar produces a pudding which is heavier and sweeter than a white cake
(and also has an almost candy-like top), and which fully bakes within the
45-55 minutes. Feel free to experiment with the amount of sugar until you
find an amount which suits your taste.
Geoff Loker
Department of Computer Science
University of Toronto
Toronto, ON
M5S 1A4
USENET: {ihnp4 decwrl utzoo uw-beaver}!utcsri!utai!gkloker
CSNET: gkloker@toronto
ARPANET: gkloker.toronto@csnet-relay
--
Geoff Loker
Department of Computer Science
University of Toronto
Toronto, ON
M5S 1A4
USENET: {ihnp4 decwrl utzoo uw-beaver}!utcsri!utai!gkloker
CSNET: gkloker@toronto
ARPANET: gkloker.toronto@csnet-relayberry@zinfandel.UUCP (Berry Kercheval) (04/26/85)
In article <459@utai.UUCP> gkloker@utai.UUCP (Geoff Loker) writes: > >This recipe is a batter pudding with berries as a bottom layer. It may not >be the most elegant of recipes, but it sure is good. Enjoy. > I would like to point out that I am not now nor have I ever been a bottom layer of a pudding. --Berry (NOT Barry) -- Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry) (415)932-6900 (kerch@lll-tis.ARPA)