Baked Fruit Pudding
Cream together 1 tbsp butter and 2 tbsp sugar,
add 1 egg, then 3 tbsp sifted flour
and enough milk to make a good batter.
I have a feeling it may be necessary -
depending on the size of your pie dish -
to double the amount for this pudding.
If that happened, mother used the largest egg she could find
(they didn't come in regular sizes as they do today),
and a little more milk.
You can use 2 eggs if you like, it just makes a richer batter.
Fill you dish about 3/4 full of hot stewed fruit and spread
the batter over the top.
You can drop it from a spoon and let it spread by itself as
it cooks if it's easier. Bake in a hot oven until the cake tests done.
Any kind of stewed fruit can be used.
If we had it with apple,
as we often did, mother sometimes replaced one tablespoon of sugar
with one of honey.
I've made this recipe many times and always doubled or tripled it.
If I don't have any stewed fruit on hand you can always use tinned
fruit such as peaches.
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