| 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”