Recipe: Blueberry Pudding With Lemon Cream Sauce

Blueberry Pudding With Lemon Cream Sauce

Serves:


Ingredients:
2 ts Cornstarch
1/2 c Sugar
3/4 c Water
2 tb Lemon juice
1 c Heavy cream
Pudding:
2 c All-purpose flour
1 1/2 c Sugar
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground nutmeg
3/4 ts Ground cinnamon
3/4 c Butter or margarine
2 Eggs
3/4 c Milk
2 c Fresh blueberries, washed
-and drained

Instructions:
Lemon Cream Sauce: For Sauce: In a small saucepan, combine the cornstarch and sugar.
Stir in water; cook and stir until thickened and clear.
Remove from heat; stir in lemon juice.
Cool.
In a mixing bowl, whip the cream; fold cooled mixture into cream.
Cover and refrigerate until ready to use.
For Pudding: Combine dry ingredients in mixing bowl.
Cut in butter with a pastry blender until particles are the size of small beads.
Add eggs and milk and beat on low until thoroughly combined.
Spread into a greased 9" square baking pan.
Sprinkle berries over batter.
Bake at 350 degrees for 50-55 minutes or until cake tests done.
Serve warm or cold with lemon cream sauce.
Yield: 9 servings.