Print: Blueberry Pudding with Hard Sauce

The blueberry pudding is really a cake, but this is what my grandmother always called it. When served, it is topped with a butter-sugar sauce. I have never had anything as delicious in my life. It is not low-cal, but one of those rare indulgences worth the calories.

Prep

22 min

Cook

32 min

Servings

Difficulty

Medium

Ingredients

1 cup white sugar
3 tablespoons shortening
1 large egg
0.75 cups milk
1.75 cups all-purpose flour
2 teaspoons baking powder
1.5 cups blueberries
2 cups confectioners' sugar
0.67 cups butter , softened
0.5 cups pasteurized egg
1 teaspoon vanilla extract

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
2 Cream together white sugar and shortening in a large bowl with an electric mixer until smooth; mix in egg until incorporated. Stir in milk. Sift in flour and baking powder; mix well. Fold in blueberries. Spread batter evenly in the prepared baking dish.
3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
4 Beat together confectioners' sugar and butter in a medium bowl with an electric mixer until smooth. Beat in egg gradually, then stir in vanilla. Chill in the refrigerator until serving.
5 Serve chilled sauce over warm pudding.

Nutrition per serving

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