Berry Pudding

1 quart berries (washed)

1 ½ cups sugar

¼ cup butter

1 egg

¼ cup milk1cup flour

            Cook in deep wide pan, 1 quart of clean berries and 1 cup sugar.

 While berries are cooking, cream together ¼ cup butter and ½ cup sugar.  Add 1 egg and continue to cream.  Add ¼ cup milk, 1 cup flour, and 1 teaspoon baking powder.

Drop spoonfuls of cake batter into boiling berries.  Cover pot with lid and lower heat.  Cook 12 to 15 minutes until cake dumplings are done.

Serve warm with whipped cream, ice cream, or butter sauce.  Serves 6 to 8.

This recipe is a favorite at our house when our blueberries are ripe.  Original recipe came from a recipe by Mrs. F. T. Murray, Calhoun County, in the South Carolina Cook Book, A Collection of Recipes by South Carolina Council of Farm Women and edited by members of State Home Demonstration Department, published in 1953 by R. L. Bryan Company.  This cookbook was given to my mother, Frances Elliott Gramling by my father’s mother, Era Sheriff Gramling, in 1953.  My grandmother was very active with the South Carolina Council of Farm Women and as a good member she gifted all three of her daughter-in-laws with this cook book.  It was especially helpful to my mother who grew up in rural Michigan where potatoes ruled and rice was an exotic treat.