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Blueberry Pudding with Hard Sauce |
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"The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories." |
Yield: |
12 servings | |
Prep Time: |
10 minutes | ||
Cooking Time: |
1 hour | ||
Total Time: |
1 hour, 10 minutes |
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Ingredients |
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| 3 tablespoons shortening 1 cup white sugar 1 egg 1 3/4 cups all-purpose flour 2 teaspoons baking powder 3/4 cup milk 1 1/2 cups blueberries 1/2 cup pasteurized egg 2/3 cup butter, softened 2 cups confectioners' sugar 1 teaspoon vanilla extract |
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Directions |
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| Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 or 9 inch square baking dish. In a large bowl, mix together the shortening, egg and sugar until smooth. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding. |
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