Blueberry Pudding with Hard Sauce
Ingredients1 h 15 m servings 494 cals
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
- 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.
Per Serving: 494 calories; 20.5 g fat; 73.4 g carbohydrates; 5.9 g protein; 109 mg cholesterol; 213 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 ...
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...
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.
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. T...