Puzzle Pudding

Fruffy posted 3-10-99

Puzzle Pudding
Serves 6

2 large eggs
2 cups buttermilk
1/2 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
2 cups blueberries
1-1/2 cups raspberries
3/4 cup firmly packed dark brown sugar for the garnish
1 cup heavy cream
1-1/2 cups sliced strawberries

Preheat an oven to 350F.

In a bowl, whisk together the eggs, buttermilk, sugar, and vanilla until well blended. Sift together the flour and baking powder. Add to the liquid, a bit at a time, whisking until smooth after each addition.

Generously butter a 9-1/2-by-11-inch baking dish or a gratin dish. Put blueberries and raspberries in bottom of pan. Pour the batter over the fruit. Sprinkle the brown sugar over the top.

Bake until the batter is set, at least 1 hour. Some of the berries will rise to the top, forming puzzlelike patterns with the batter and brown sugar. Serve cool, which brings out the flavor of the individual fruits. Place each serving on a puddle of heavy cream, and cover with a cascade of strawberries.

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