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Inn at Schoolhouse Creek
Little River / Mendocino, California
Fruit Basket Breakfast Pudding
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
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