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2 c Fresh* or canned fruit 1 c Milk
1/2 c Butter or margarine 1 c Self rising flour
-(don't use shortening) *optional sugar to taste
1 c Sugar
8 servings
If you are using fresh or frozen fruit bring it to a boil with optional
sugar and a little water on the stove. Reduce heat and cook until it begins
to form a light syrup. You do not want a lot of liquid and if using canned
fruit you should drain it first. Canned fruit does not need to be
sweetened as above. Select a deep baking dish, preferably one which can be
heated on top of the stove. Melt the butter in you dish over low heat. In
a separate bowl mix together the milk, sugar, and flour to form a batter.
Carefully pour the batter into the center of the melted butter and do not
stir. Next pour the fruit into the middle of the butter-batter and do not
stir. Bake on 350 F until the crust rises and turns a rich golden brown.
1/2 c Butter or margarine 1 c Self rising flour
-(don't use shortening) *optional sugar to taste
1 c Sugar
8 servings
If you are using fresh or frozen fruit bring it to a boil with optional
sugar and a little water on the stove. Reduce heat and cook until it begins
to form a light syrup. You do not want a lot of liquid and if using canned
fruit you should drain it first. Canned fruit does not need to be
sweetened as above. Select a deep baking dish, preferably one which can be
heated on top of the stove. Melt the butter in you dish over low heat. In
a separate bowl mix together the milk, sugar, and flour to form a batter.
Carefully pour the batter into the center of the melted butter and do not
stir. Next pour the fruit into the middle of the butter-batter and do not
stir. Bake on 350 F until the crust rises and turns a rich golden brown.