| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
Canadian |
Desserts, Fruit, Puddings |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
c |
Sugar |
| 1/4 |
ts |
Cinnamon or nutmeg |
| 2 |
ts |
Baking powder |
| 2 |
|
Eggs; beaten |
| 1 |
c |
Milk |
| 2 |
c |
Blueberries |
|
|
Grated rind of 1 lemon |
| 2 |
tb |
Sugar |
INSTRUCTIONS
Sift flour once, measure and sift again with the sugar, cinnamon or nutmeg
and baking powder.
Combine the eggs and milk. Add to flour and stir until smooth, adding more
milk if necessary, to obtain a soft biscuit dough. Stir in the berries and
grated lemon rind. Turn batter into generously buttered and floured pudding
mold. Cover with a layer of paper and cover. Steam for 1 1/2 to 2 hours.
When done, unmold on a warm plate and pour lemon juice on top. Sprinkle
with the sugar. Serve hot with thick cream.
NOTES : A "perfect bluff" for the well-known blueberries of New Brunswick.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 25, 1997
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”