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

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
9
Yield:
9 servings
Advertisement

Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.

    Advertisement
  • In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.

  • Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

  • In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.

Nutrition Facts

494 calories; protein 5.9g 12% DV; carbohydrates 73.4g 24% DV; fat 20.5g 32% DV; cholesterol 108.7mg 36% DV; sodium 212.8mg 9% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/03/2006
We all loved this recipe. Since I have never seen pasteurized egg in the grocery store I mixed 2 eggs with 1/2 cup of the icing sugar and cooked it over the stove until very hot then added it to the other hard sauce ingredients. It all turned out great - definitely a keeper! Read More
(15)

Most helpful critical review

Rating: 3 stars
06/12/2007
I was expecting more of a pudding than a cake but, it was a very moist good tasting cake. The hard sauce was more like frosting and too sweet. Good, but didn't meet my expectations. Read More
(4)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/03/2006
We all loved this recipe. Since I have never seen pasteurized egg in the grocery store I mixed 2 eggs with 1/2 cup of the icing sugar and cooked it over the stove until very hot then added it to the other hard sauce ingredients. It all turned out great - definitely a keeper! Read More
(15)
Rating: 4 stars
07/07/2004
The pudding (cake) is superb and would rate 5 stars but the icing or hard sauce could do better without the eggs. In any event the sauce is not as good as traditional hard sauce and I give it 3 stars. Read More
(7)
Rating: 3 stars
06/12/2007
I was expecting more of a pudding than a cake but, it was a very moist good tasting cake. The hard sauce was more like frosting and too sweet. Good, but didn't meet my expectations. Read More
(4)
Advertisement
Rating: 5 stars
02/17/2017
1.29.17 Followed the cake portion of this recipe to the letter baked in an 8x8 pan and ended up with an awesome cake. Super tender and moist and the blueberries just pop with every bite. The amount of the hard sauce seemed excessive to me since I knew that we simply would be drizzling it on the top so I cut the sauce amounts in half used Egg Beaters for the pasteurized egg s cutting back just a bit on that and even reduced the amount of the confectioners sugar a little. Ended up with a very very good dessert which I wouldn t hesitate to serve to company. Read More
(2)
Rating: 3 stars
08/28/2014
i didnt use pasteuized eggs so will see how it turns out! i found my batter was a little thick Read More