Monday, September 26, 2011

Loganberry Pudding Recipe

This recipe comes from The American Woman's Cook Book by Ruth Berolzheimer (Garden City Publishing Co., 1943).

Loganberry Pudding

1-1/2 cups sifted flour
2 tsp baking powder
1/3 tsp salt
1/3 cup sugar
1/2 cup milk
2 eggs, beaten
1 Tbsp butter, melted
1 cup fresh loganberries

Sift first 4 ingredients together. Combine milk, eggs, and butter and add to dry ingredients, stirring as little as possible to make batter smooth. Fold loganberries in carefully, pour into well greased molds, the bottoms of which have been lined with waxed paper, cover and steam for 45 minutes. Serve warm with hard sauce or berry sauce. Serves 6.

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