The big guy took me out for "linner" yesterday to Guadalajara Grill for a Mexican feast extra'ordinaire. Hey what else do you call a late lunch/early dinner and quite honestly, it never once entered my mind that we needed to take pictures. We love this place and the food is incredibly and consistently good with fabulous service at affordable prices. Do I sound like an advertisement?
Needless to say, dinner was the farthest thing from our minds last night so I'm going to share another sweet treat with you from earlier in the month. This particular pudding is a take on Diddle Diddle Dumplings that we've done before, but this time instead of peaches it's full of TJ's frozen wild blueberries. It was the bomb!
The blueberries are rolled inside of a flaky biscuit like dough, then sliced and put into a casserole dish much like an old fashioned roly poly. Topped with a low on sugar high on flavor lemon sauce, it'll make your kitchen smell like grandma's and bring people running with bowls and spoons. Serve it with some ice cream and for sure you'll deserve a standing ovation for your ingenuity - I did!
Blueberry Roly Poly Pudding
1 large lemon, grated rind and juice
2 tablespoons honey
¼ cup butter
1 cup sugar
1-1/2 cups water
In a small pot, mix together grated lemon rind and juice, honey, sugar and water. Add butter and bring to a simmer over medium heat, stirring until butter is melted and sugar is dissolved. Set aside.
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup butter
2/3 cup milk
Combine flour, baking powder and salt in a large bowl. Using a pastry blender cut in butter until pieces are the size of peas. Make a well in the center of the flour mixture and add milk. With a fork, combine until just mixed. Move to a floured surface and knead gently for 5 or 6 strokes until dough holds together. Be gentle though! Roll dough into a 10 x 12” rectangle.
1 package frozen wild blueberries
2 teaspoons cornstarch
1/4 cup granulated sugar
2 teaspoons grated lemon rind
Spray a large 9 x 13” pan or casserole dish with cooking spray. Mix together sugar, cornstarch and lemon rind. Fold into frozen blueberries and pour on top of rectangle of dough. Roll the dough from the long side into as tight a roll as you can manage, pressing it together as you go. Seal well. Cut into 1” thick slices and arrange cut side down in prepared pan. Pour sauce over the dumplings and bake for 50 to 60 minutes in a 350 oven. Serve warm or at room temperature with ice cream.