Name: Pouding Renverse Des Bluets (Blueberry Upside Down Pudding)
Ingredients: 2 c Blueberries;fresh -OR- Blueberries, 300 g individually frozen, unsweetened; 3/4 c Sugar,granulated; 1 ts Lemon rind;grated; 1 1/4 c Flour;all purpose; 1 1/2 ts Baking powder Salt; 1/4 c Shortening; 1 Egg;beaten; 1 ts Vanilla; 2/3 c Milk; Whipped cream -OR-; Ice cream; opt

By making election conditional upon something that man does, even if what he does is simply to repent and believe the gospel, God’s grace is seriously compromised. To say that something is done by grace is simply to say it is done by God. If salvation is from beginning to end a manifestation of God’s grace then it is from beginning to end a work of God. To inject any human effort or contribution whatsoever is to reject divine grace. Either election is unconditional and altogether of God and His grace or it is conditional and therefore a cooperative venture in which God and man both contribute.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	French	Desserts, Puddings, Berries, French can	1	Servings

INGREDIENTS

2	c	Blueberries;fresh -OR- Blueberries, 300 g individually frozen, unsweetened
3/4	c	Sugar,granulated
1	ts	Lemon rind;grated
1 1/4	c	Flour;all purpose
1 1/2	ts	Baking powder Salt
1/4	c	Shortening
1		Egg;beaten
1	ts	Vanilla
2/3	c	Milk
		Whipped cream -OR-
		Ice cream; opt

INSTRUCTIONS

Pouding Renverse des Bleuets
Lemon-flavoured cake batter baked over fresh blueberries makes a perfect
dessert. When I was immersed in French language studies at Jonqiere's
Centre linguistique, Jeannine Renouf treated me to this recipe and also to
a version that she makes with wild raspberries. It was a delectable kind of
immersion.
Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8
inch square baking pan.
In a bowl, combine flour, baking powder and salt. In another bowl, cream
shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and
vanilla. Add dry ingredients alternately with milk, blending well after
each addition and finishing with dry ingredients.
Pour batter over fruit in pan and bake in a preheated 350F oven for about
40 minutes, or until a tester inserted in centre comes out clean. Let cool
slightly; turn out onto serving plate. Cut in squares and serve warm or at
room temperature, with whipped or ice cream, if desired. SERVES: 6-8
SOURCE: _A Taste of Quebec_ by Julian Armstrong posted by Anne MacLellan
Posted to MM-Recipes Digest V3 #190
Date: Wed, 3 Jul 1996 22:07:36 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”