pudding for breakfast

[luciab]

My mother sent a recipe for something called "Mountain Pudding" that my brother had been seeking lately. He made it sounds so good I asked for a copy of the recipe, too. I don't recall Mother ever making it, but she says she did. Anyway, you put way too much butter in the bottom of a baking dish (aka casserole) and then put on top of that a mix of flour, sugar, salt, baking powder, cinnamon and milk that becomes a soft dough or a thick batter. "Don't mix!" say the directions, referring to the batter and the butter. On top of that you put the contents of a can of "juicy" fruit-- like blackberries or blueberries- I used peaches. I took the "juicy' bit to mean that they shouldn't be drained, at least not completely. Maybe I shouldn't have drained them at all, because parts of the.... .er.... pastry? are pretty heavy. I'm disappointed. What with all the butter, it's very rich (and I reduced the butter from 1/2 cup to 1/4 cup) but not quite good enough to be worth spending all those calories on. Today I dug out lots of peaches and didn't get as much pastry, proportionately speaking, and it was better. I'm wondering if there's a way to make the pastry less heavy. Wonder what adding an egg would do? Not sure it's worth making again, certainly not without tweaking. Too bad.

Comments

[margaretc.livejournal.com]

I've never made it, but it sounds kind of like "dump cake".
As in this: http://www.cooks.com/rec/doc/0,1941,135187-243193,00.html
It never appealed to me, either, but there you go.

[luciab.livejournal.com]

I guess I'm hoping the egg would make it more like a cake, and that would be an improvement. This is like a sweeter, cinnamon-y biscuit, and was heavy to boot. Bummer.