It’s Sunday, my favorite day of the week! Since yesterday was also Valentine’s Day, it made a good excuse to make something special for dessert.
This is a recipe of my grandmother’s, and like most her recipes I have know idea where it originally came from. She’s been making it for so long that she doesn’t even have a physical copy of the recipe. She just knows it by heart.
You Will Need
-1 cup self rising flour
-1 cup milk
-3/4 cup sugar + 1/4 cup, separated
-1 stick butter
-3 cups strawberries, fresh or frozen
1. Preheat the oven to 350. Chop your stick of butter into pieces and spread it around a glass baking pan. While the oven is preheating stick the pan in the oven to melt the butter. Just keep an eye on it so it doesn’t burn.
2. While the butter is melting, mix the flour, 3/4 cups of sugar, and milk together. Don’t worry about the lumps- it’s normal for there to be lots of small ones. The mixture will also be very runny- totally fine.
3. Take your strawberry (slice them if they are fresh, for frozen it’s fine to leave them whole- just make sure they are mostly thawed) and stir them in a bowl with the remaining 1/4 cup of sugar. You want the berries to start making some juice.
4. Remove the melted butter from the oven.
5. Spoon the batter mixture OVER THE TOP of the butter. It will naturally mix and sink some on its own, but DO NOT mix any yourself.
Then plop the berries all over the top.
6. Bake for 25-30 minutes, or until the batter turns golden brown and a toothpick comes out clean
Serve warm, with ice cream if you like.
You can use almost any kind of fruit with this- peaches, blueberries, apples- and the directions are the same. But I have to say, strawberry is the favorite by a landslide around here.