Inn at Schoolhouse Creek

Little River / Mendocino, California

Specialty Recipe

Schoolhouse Creek
Fruit Basket Breakfast Pudding

Ingredients

2 cups fresh fruit such as sliced and peeled apples or pears; cranberries, strawberries, or raspberries; frozen unsweetened blackberries, blueberries, strawberries, pitted tart red cherries, peach slices, or sliced rhubarb; frozen lightly sweetened red raspberries; or use a combination of fruit)

3/4 cup sugar

1/4 cup butter

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

1/2 cup sugar

1 Tablespoon cornstarch

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup boiling water (1/2 cup of water if using leftover fruit compote or frozen fruit)

Whipped cream (optional)

Thaw fruit if frozen. Spread fruit in a 2-quart square (8 x 8 x 2 inches) baking dish. In a medium mixing bowl, beat the 3/4 cup sugar and butter with an electric mixer on medium speed until combined. In a small bowl, stir together flour, baking powder, and 1/2 teaspoon salt. Beat into creamed mixture until combined (mixture will be crumbly). Beat in milk until smooth. Spread over fruit.

In a bowl, combine 1/2 cup sugar, cornstarch, nutmeg, and 1/4 teaspoon salt. Sprinkle over batter. Pour boiling water over all. Bake pudding in a 350-degree oven for 40 to 50 minutes or until toothpick inserted near center comes out clean. Serve with cream.

Serves: 6 to 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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