Vaccinium myrtillus
Bilberry Pudding
A classic norhern recipe which sets the fruit in a kind of Yorkshire pudding.
4 tbsp flour
1 egg
1 large cup of milk
2 tbsp of brown sugar
259 g (8 oz) approx. of bilberries
Make a thinnish batter by beating the egg with the sugar and then slowly adding the milk. Stir in the sugar and the bilberries. Pour into a greased tin. Bake in a medium oven for 30 minutes.
