Top Of The Stove Blueberry Pudding Recipe
Ingredients
| Blueberries | ||
| Butter | 2 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Hot water | 2 Cup (16 tbs) | |
| Juice of 1/2 lemon | ||
| Blueberries | 2 Cup (16 tbs) | |
| Dumplings | ||
| Flour | 1 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Shortening | 3 Tablespoon | |
| Milk | 1/3 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Freshly grated nutmeg | ||
| Cream or milk | ||
Directions
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.
Cover tightly.
Reduce heat to low and cook for 20 minutes.
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.
Cover tightly.
Reduce heat to low and cook for 20 minutes.
Chef
