BLUEBERRY PUDDING WITH LEMON CREAM SAUCE

Blueberry Pudding With Lemon Cream Sauce image

Number Of Ingredients 17

LEMON CREAM SAUCE:
2 teaspoons cornstarch
1/2 cup sugar
2/3 cup water
2 tablespoons lemon juice
1 cup heavy cream
PUDDING:
2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2/3 cup butter or margarine
2 eggs
3/4 cup milk
2 cups fresh blueberries, washed and drained

Steps:

In a small saucepan, combine the cornstarch and sugar. Stir in water cook and stir until thickened and clear. Remove from the 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 another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combined. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350° for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves