This is not a new recipe; in fact if you were to look in your grandma’s cook books I’m sure you would find it there. This pudding is great for a variety of reasons not limited to its tangy flavor or its aesthetic appeal.I hear a narrative from, “Love comes softly” every time I put this dessert together. You know the mother goes to her pantry pulls out fluffy biscuits left over from breakfast to warm , while the bacon is sizzling on the skillet served with a dark brew of hot coffee and a lump of sugar. Then as the meal comes to a close she pulls out this pudding. They eat this pudding with thick cream as the hard work from the day melts from their memories and they look forward to a well earned nights sleep after, of course, they sing around the piano and darn socks.
Well, my home making stops before darning socks but I do like this dessert and I feel real homey making it.
Rhubarb Pudding
Now, if you don’t like Rhubarb, don’t over look this because truth be told it is just as good with sour cherries, you now the pie cherries not the Bing ones and not canned. (I heard from a very reliable source that eating large amounts of cherries can cause birth control not to be effective. Have you ever heard that?) Maybe you want to try Cranberries, (you might want to add a little extra sugar I have not tried that yet) or Huckleberries if you are fortunate enough to access to those tasty morsels of goodness.
Put the kettle on to have one cup of boiling water ready at the end. While your add it you might as well make your self a cup’a tea.
3 cups of cut up Rhubarb or fruit in the bottom of your dish I used up the last of my huckleberries, and sour cherries.
Then mix together
1 cup of flour
Dash of salt
3 Table spoons of Margareen ( this is how our family pronounces margarine)
1 teaspoon of Baking Powder
¾ cup of sugar
Vanilla
And then ½ cup of milk
This will be a thick batter drop it over the fruit and spread it out evenly as possible
Then in a small bowl mix
2 Tablespoons of corn starch and
1 cup of sugar
Sprinkle over the batter
Your water will be boiled now so pour it over your batter and bake at 350 F until the batter is golden.
This is the exact recipe as I got it from my mom. It is very good but I think a bit too sweet, so I cut the sugar down a bit depending on my fruit and I use my eye to determine how much, if any boiling water to add if I am using fruit with more natural juices like cherries. make it as it is and then play with it, recipes are a guideline not the law!I serve this with ice cream.
This is my stand by when I have dinner guests, Ha ha, ha, dinner guests, there are no fancy dinner parties going on here. Especially since the last time when Sunshine wouldn’t keep her finger out of her nose and kept trying to put her chewed lettuce on our distinguished guests plate. Hmm, wanna come over for my fruit pudding?
Head on over to Saturday’s Stirrings for more recipes.
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