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Maine
Blueberry Pudding |
In recent years I have been able to occasionally get wild blueberries
from Canada. They are so much nicer than the usual grocery store
blueberries.
3 cups fresh blueberries
2 tablespoon lemon juice
1 cup sugar
1 tablespoon vanilla
ground cinnamon
butter
Pick over berries removing stems and other bits, rinse thoroughly.
Bring berries and sugar and lemon to a boil, cook five minutes lift
out the berries with a slotted spoon and set aside. Continue cooking
the syrupy part about 10 minutes more. Then dump the berries back
in and remove from heat. Stir in vanilla. Taste and add more sugar
or lemon juice if desired.
Butter loaf tin. Then butter 6 slices Pepperidge farm or any homemade-type
white bread. Place 2 slices in bottom of loaf tin, sprinkle with
cinnamon, ladle berry mixture on. Repeat layers until full.
Cover and chill thoroughly. Serve slices with heavy cream or vanilla
ice cream.
-Kate (adapted from Fanny Farmer)
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