First off: next week is staycation week for me. Yeah, I have a callback, yeah I’ll still go on auditions, or jobs, if they pop up, but otherwise I have an out-of-town guest and we have hikes and wine classes, and Big Lebowski/White Russian nights planned.
And I’m going to relax if it is the last thing I do.
Y’all will have to do without me but I’ll be back in blogland a week from Wednesday.
Sometimes molding something sounds intimidating. Sometimes you want layers. Sometimes you don’t want to wait overnight with weights atop your pudding-only-in-name-cause-Brits-call-all-desserts-puddings creation.
But Mainely you are intrigued by the cinnamon and lemon juice.
This Fannie Farmer recipe was so very similar to the Summer Berry Pudding
I told you about Wednesday. Except it only involved 4 hours in the fridge and was substantially easier to make because you didn’t have to make the pieces of bread fit your mold like a carbohydrate jigsaw puzzle.
Think of this as a dessert knife and fork pudding if you so please.
Or a berry sammich.
And don’t leave out the cinnamon and lemon, they make magic.
Maine Blueberry Pudding(adapted ever so slightly from the 1965 Fannie Farmer Cookbook)
3 slices of bread(gluten-frees, use your bread of choice, I believe me mum swears by Udi’s)
1/4 cup H2O
1 1/2 cups blueberries
3 Tbsp. sugar give or take-see how sweet your fruit is and adjust accordingly
A squeeze of lemon
Cook the blueberries, agua, and sugar on stove. First you bring the it to a boil then let it burble. Simmer. Whichever. Take about ten minutes all total. You want it starting to thicken but you still want lots of juice. Add the squeeze of lemon.
Whilst you burble the berries:
Take a square Tupperware container that fits a slice of bread and line it with nonstick foil. Butter that bread and sprinkle cinnamon on it.
I am a cinnamonster and sprinkle lots. Come now, it’s good for you.
There is a reason it is not called sin-namon.
Layer the bread and berries in the container, two layers of berries between the bread. If you are smarter than I you will save more of the juice to pour atop the last piece of bread. Last slice should go cinnamon side down. Cover, and refrigerate about quatro horas.
Take out of the fridge, lift foil out and unwrap. Slice if you desire. Please consider being like me: put reddi-whip on top and devour.
You can make homemade whip if you like but please don’t compare the two. Reddi-whip and homemade whip, in my mind, are two completely different things. Apples and oranges. Each has their own time and place and both are delightful in the proper setting.
Cheez whiz and Brie.
That’s my stand.