Blackberry Pudding
Yield
4 servingsPrep
20 minCook
55 minReady
75 minLow Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
sugar
|
|
| 1 | teaspoon |
butter
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
milk
|
|
| 1 | x |
blackberries
or cherries |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
sugar
|
|
| 5 | ml |
butter
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
milk
|
|
| 1 | x |
blackberries
or cherries |
*
|
Directions
Cream ½ cup sugar and butter; blend in flour, baking powder and salt.
Stir in milk; pour into greased 8 x 8 inch baking dish .
Cover with blackberries.
Bake at 325 to 350℉ (180℃) for about 45 minutes.
Sprinkle top with remaining sugar; bake for 5 to 10 minutes longer.
