This is a dessert that my Grandfather’s girlfriend, Gayle, makes for us when we visit during raspberry season. Its a simple, dense custard-like dessert that highlights fresh berries beautifully. The berries grow wild here along the country roads and we pick them on our walks.
Gayle claims that this recipe is German in origin and was passed down from her relatives here in Northern Wisconsin. I’ve poked around and haven’t been able to find anything about this dessert online, but its possible that the spelling is not the original. Laden with berries and topped with a little fresh whipped cream, this dessert is just heaven.
1 cup lowfat milk
1 cup flour
½ and 1 tbsp sugar, separated
1 tsp salt
1 stick butter
2 cups raspberries
Preheat oven to 375 degrees. Beat eggs together for 1 minute. Add milk and beat together. Melt butter in a cast iron skillet (or on stovetop) and blend into egg and milk combination. Add flour, 1 Tbsp sugar and salt and mix until blended. Pour into buttered skillet (or a 9 x 13 inch glass cake pan).
Top with raspberries and spread out in the batter. Sprinkle with remaining ½ cup sugar and bake for 30 minutes or until toothpick comes out clean.