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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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When I worked at Cedar Grove Lodge, Mrs. Ward (the lodge's cook) made this wonderful pudding with whatever fresh fruit was in season. I particularly remember it made with raspberries. I've had the recipe for many years but misplaced it until recently. It brings back good memories. Ingredients:
2 cups flour |
4 teaspoons baking powder |
1/2 teaspoon salt |
2 -4 tablespoons shortening or 2 -4 tablespoons butter |
2/3 cup milk |
1 cup fresh fruit, unsweetened or 1 cup cooked fruit |
1/3-1/2 cup sugar |
cinnamon or nutmeg |
2 tablespoons flour |
1/3 cup sugar |
1/4 cup cold water |
3/4 cup boiling water |
1/3 cup fruit juice |
Directions:
1. BISCUIT DOUGH:.
2. Sift together flour, baking powder, and salt. Cut in shortening with a pastry blender until the mixture resembles fine cornmeal. Add milk to make a soft dough (do not overmix). Turn dough on to a lightly floured surface and knead slightly.
3. ROLY POLY PUDDING:.
4. Roll dough into a rectangular shaped piece 1/8 to 1/4-inch thick. Combine fruit (apples, berries, peaches, rhubarb, etc.) and sugar and spread on the dough. Sprinkle with spice if desired. Roll up and place in greased baking dish and bake in hot oven (400 F) for 10 minutes, then lower the temperature to moderate (350 F) and bake 15-20 minutes longer. Serve hot with Fruit Juice Sauce.
5. FRUIT JUICE SAUCE.
6. Mix together flour and sugar, add cold water and blend to a smooth paste. Slowly add boiling water, stirring constantly, then cook sauce over boiling water until it is thickened. Remove from heat and add fruit juice. Serve hot.
7. NOTE: Reduce the sugar to taste when using juice from preserved fruit.
8. I'm not really sure of the number of servings or actual prep time.
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