Layered Berry Pudding
This delectable dessert is from scratch yet it’s easy to mix because there’s no creaming or cutting in of the butter. Moistness varies depending on the berries, so the extra half cup of liquid is optional. Patches of golden, buttery batter rise around the fruit.
1 stick butter
Set the oven to 350 degrees and melt butter in a 9 X 13-inch baking pan.
1 cup flour
1 ½ teaspoons baking powder
½ cup sugar
1 cup milk
1 teaspoon vanilla or almond extract
In a bowl whisk together to make a smooth batter. Pour over the melted butter.
3 cups fresh blueberries, blackberries or strawberries
1 to 1½ cups fruit-flavor soda such as strawberry or cherry
Arrange fruit over batter and drizzle with 1 cup soda. Bake 30-35 minutes until golden brown. As it cools you may want to drizzle another ½ cup soda over pudding to keep it moist. Serve warm or at "room" temperature. Refrigerate leftovers.
Find more of Janet Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com