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Blueberry Cottage Pudding With Lemon Sauce

Nancy Stokes
Ben and Jane Stokes

  • 1 ½ cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup sugar
  • 1 egg, well beaten
  • ½ cup milk
  • ½ cup butter, melted
  • 1 cup blueberries

Lemon Sauce:

  • ½ cup sugar
  • 1 Tbsp cornstarch
  • 1 cup boiling water
  • 1 ½ Tbsp lemon juice
  • Pinch salt
  • Nutmeg

Sift together flour, baking powder, salt and sugar. Mix egg, milk and butter. Stir gently into flour mixture. Add blueberries. Bake in a greased 8x8 inch pan in a 400°F oven for 25 minutes. Serve pudding warm with Lemon Sauce.

Lemon Sauce: Mix sugar and cornstarch in a small saucepan. Add boiling water, lemon juice, salt and nutmeg, stirring constantly.