Berry Bluff

Title:
Berry Bluff

Yield:
1 Servings

Categories:
Desserts,
Fruits,
Puddings




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






 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


 
on Aug 25, 1997