The other day we made the Virginia Apple Pudding that my parents used to make all the time. I remember eating it with apples and blueberries. I had some blackberries that we thawed out from when Trisha, the kids and I picked them this summer. I didn't want them to go bad, so I put them in the Virginia Apple Pudding. Pretty darn good. Looks good too.
Isaac and I really enjoyed it with a little bit of spray on whipped cream.
Amanda: Thanks for the berries...!!!
If you want to try it...
VIRGINIA APPLE PUDDING
½ Cup Butter 1 Cup Flour
1 Cup Sugar 2 Teaspoons Baking Powder
1 Cup Milk ½ Teaspoon Salt
2 Cup Fruit ¼ Teaspoon Cinnamon or Nutmeg
Melt butter in pan or 2 quart casserole. Combine dry ingredients and add butter and milk. Blend well. Pour batter into 2 qt casserole dish. Drain fruit, if canned. Pile in center of batter. Bake at 375 degree oven about 40 minutes or until batter covers fruit and crust browns. Serve warm. Add ¼ cup flour if using peaches or for high altitude.
Looks like it turned out super! We mnade one with frozen peaches, from the orchard, a couple weeks ago and it was fantastic! I have apples ready to freeze that we will use in this recipe. Mom
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