Fresh Fruit Pudding

• 2 C. sugar, or less
• 3 Tbsp. of Hains safflower margarine or alternative
• 1 C. of rice flour - I have used sorghum also
• 1 tsp. feather weight baking powder
• 1/2 C. dairy substitue - I have used Vances and now soy, I doubt rice milk would be good since it is so thin
• 1 qt. of fresh berries - e.g. strawberries, black, red
• 2 TBSP. of tapioca starch or arrowroot
• 2 C. boiling water

1. Cream together 1/2 C. sugar and margarine.
2. Combine dry ingredients including another 1/2 C. of sugar.
3. RESERVE other cup of sugar, tapioca starch and boiling water and add to creamed mixture, alternating with dairy sub.
4. Mix well.
5. Place washed and drained fruit in bottom of greased 9" x 13" baking dish.
6. Pour batter over fruit.
7. Combine remaining cup of sugar with tapioca starch and sprinkle over batter.
8. Pour boiling water over all.
9. Bake at 350° for 40-45 minutes.
10. Serve warm or cold.

© Deborah Jusi 2001, All Rights Reserved

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