| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 2 | c | Fresh* or canned fruit |
| 1/2 | c | Butter or margarine (don't use shor |
| 1 | c | Sugar |
| 1 | c | Milk |
| 1 | c | Self rising flour |
| 1 | *optional sugar to taste |
INSTRUCTIONS
If you are using fresh or frozen fruit bring it to a boil with optional sugar and a little water on the stove. Reduce heat and cook until it begins to form a light syrup. You do not want a lot of liquid and if using canned fruit you should drain it first. Canned fruit does not need to be sweetened as above. Select a deep baking dish, preferably one which can be heated on top of the stove. Melt the butter in you dish over low heat. In a separate bowl mix together the milk, sugar, and flour to form a batter. Carefully pour the batter into the center of the melted butter and do not stir. Next pour the fruit into the middle of the butter-batter and do not stir. Bake on 350 F until the crust rises and turns a rich golden brown. Posted to MC-Recipe Digest V1 #472 by Patrick & Sarah Gruenwald <sitm@ekx.infi.net> on Dec 06, 1996.
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”