Blueberry Pudding With Hard Sauce
- 1 quart blueberries
- 1 tablespoon butter, room temperature
- 2 cups sugar
- 3 egg yolks
- 1 cup whole milk
- 2 cups flour
- 2 tablespoons baking powder
- 12 teaspoon nutmeg
- 1 pinch salt
- 3 egg whites, stiffly beaten
- 1 pint water, (2 cups)
- 1 tablespoon cornstarch
- 1 tablespoon cider vinegar
- 1 cup sugar
- 1 teaspoon vanilla
- 2 tablespoons butter, cold
DirectionsPreheat oven to 325 degrees F.
Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess.
Sift together all dry ingredients, set a side.
Cream butter, sugar and egg yolks together.
Add milk and dry ingredients alternatly to the butter, sugar and egg yolks.
Fold in stiffly beaten egg whites.
Roll berries well in flour.
Fold berries in last.
Bake in slow oven, 1-1 1/2 hours.
In my oven it took 1 hour.
Or until a toothpick inserted comes out clean and is golden brown.
Mix all ingredients well in a medium saucepan.
When thickened add vanilla Dice cold butter.
Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece.
Serve warm or at room temperature.