August 31, 2011

Blueberry Sponge Pudding

Treasured Desserts

Prep time:

22 minutes

baking time:

30 to 45 minutes

“This is what we called pudding in New England, said Grandma of the soft, moist, cakey texture.”

Ingredients

Serves 9

1 3/4 cups plus 3 tablespoons all purpose flour, divided
2 1/2 teaspoons baking powder
3/4 teaspoon salt, divided
1/3 cup plus 1/2 cup granulated sugar, divided
1/4 cup vegetable shortening
2/3 cup milk
1 large egg
1 teaspoon vanilla extract
1 1/2 cups blueberries
1 teaspoon grated lemon zest
1 1/4 cups boiling water
3 tablespoons lemon juice
2 tablespoons butter, softened

Directions

1
Preheat oven to 350ºF. Butter an 8 x 8-inch baking dish.
2
Combine 1 3⁄4 cups flour, baking powder and 1⁄2 teaspoon salt in a small bowl and mix well.
3
Combine 1⁄3 cup granulated sugar and shortening in a large bowl. Beat with an electric mixer set at medium speed until light and fluffy. Beat in the milk, egg and vanilla extract.
4
Add flour mixture to shortening mixture and mix well. Fold in blueberries. Spoon into prepared baking dish. Bake until bubbly and lightly golden, about 30 to 45 minutes.
5
Combine remaining granulated sugar, remaining flour, lemon zest and remaining salt in a small saucepan. Add boiling water gradually, whisking continually. Place over medium heat. Cook, stirring continually, until thickened, about 7 minutes. Remove from heat. Stir in lemon juice and butter. Serve over warm pudding.

Variations(0)

Make My Own Version

Reviews(0)

grandma's secret

Another quick sauce Grandma sometimes prepared for the pudding called for pudding mix. She chose vanilla instant pudding mix and stirred in 1/2 teaspoon of grated lemon zest after the pudding thickened. The pudding was ready to use as soon as it was thick.

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