Top Of The Stove Blueberry Pudding Recipe
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Ingredients
Blueberries
2 tablespoons butter
1/2 cup sugar
1 teaspoon cornstarch
1/8 teaspoon salt
1/2 teaspoon cinnamon
2 cups hot water
Juice of 1/2 lemon
2 cups blueberries
Dumplings
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
3 tablespoons shortening
1/3 cup milk
1 egg, 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.
