Baked Blackberry Pudding

1 quart blackberries
1/4 cup butter -- or other fat
1/2 cup sugar
1 egg
1 1/2 cups sifted soft-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt

  1. Wash the berries, drain, and spread 2 cups of them out in a single layer to dry off. Heat the remainder of the berries for a few minutes, and press out the juice. There should be one-half cup of juice; if not, add the water to make this quantity.
  2. Cream the fat, add the sugar, and the well-beaten egg. Sift the dry ingredients together, reserving 2 tablespoons of flour to coat the berries, and add alternately with the fruit juice to the fat, sugar, and egg mixture.
  3. Fold in the floured fruit and bake in a well-greased tube pan in a very moderate over (300 to 325 degrees) for 1 hour or longer. Serve hot or cold with plain or whipped cream or hard sauce.

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