Peggy Watson - Blueberry Pudding - Guild Hall

Peggy Watson – Blueberry Pudding

I would not enjoy finding a pill on my plate in place of a good dinner. It would undoubtedly save vast amounts of time.

Interesting food is one of life’s enjoyments that can definitely be counted on for adding pleasure and conviviality.

Also I love the fun of experimenting with recipes and the element of surprise.

Blueberry Pudding

6 slices soft white bread
1 cup sugar, minus 2 tablespoons
Butter or margarine
1/2 teaspoon lemon rind
2 cups blueberries

 

Cut crusts off bread and butter both sides lavishly. Wash blueberries and drain. Place bread, cut to fit sides and bottom, in 1-quart casserole. Add mixture of blueberries and sugar and grated lemon rind. Bake at 350º for approximately 1 hour. Top with whipped cream (optional).

Serve hot or cold. Serves 4.

Note: Double recipe for 2-quart casserole.