Serve individual servings of this berry pudding on a puddle of heavy cream and garnish with additional fresh berries.

Berry Puzzle Pudding

2 large eggs
2 cups buttermilk
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
2 cups blueberries or huckleberries
1 1/2 cups raspberries or blackberries
3/4 cup firmly packed dark brown sugar

1. Preheat oven to 350°F (175°C). Generously grease a 9 1/2 x 11-inch baking dish; set aside.
2. In a bowl, whisk together the eggs, buttermilk, sugar and vanilla until well blended.
3. Sift together the flour and baking powder. Add to the egg/milk mixture, a little at a time, stirring until smooth after each addition.
4. Layer the berries evenly in the prepared baking dish. Pour the batter over the fruit. Sprinkle the brown sugar evenly over the top.
5. Bake until set, about 1 hour. Cool completely on a wire rack and chill.

Makes 6 servings.