This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy (recipe was spread across two columns, I snipped them together in the scan).

Blackberry Pudding

1-3 cup butter or margarine
1 cup sugar plus 4 tablespoons
2 egg yolks
1/2 teaspoon vanilla
1/2 teaspoon soda
2 teaspoons baking powder
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 cups cooked or canned blackberries, drained
2 egg whites

Cream shortening, add 1 cup sugar, egg yolks and vanilla. Mix and sift dry ingredients and add to the sugar shortening mixture. Fold in the berries.

Bake in a greased loaf pan at 375 degrees F. 25 to 30 minutes. Then top with a meringue made of stiffly beaten egg whites and 4 tablespoons sugar. Return to oven or place under broiler for several minutes. Serve with this tasty colorful sauce:

1/2 cup sugar
1 tablespoon cornstarch
1 1/2 cups berry juice
1 tablespoon butter or margarine

Combine sugar and cornstarch and add juice gradually. Cook over low heat until thickened and add shortening.