8 tablespoons butter
1 egg
2 cups milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup butter
8 slices fresh strawberries (optional)
Preheat oven to 350 degrees F (175 degrees C).
Stir the butter, egg and milk into a large saucepan and bring to a full rolling boil. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until mixture is thick and may be lumpy. Stir in the flour, baking powder, baking soda and salt. Return mixture to a boil and cook, stirring occasionally, for 5 minutes or until mixture is thickened. Boil remaining milk mixture in pan for one minute.
Stir butter mixture into the egg/milky milk mixture, gradually blending. Using pastry spoon, blend the strawberries to spoon. Once blended, fold slightly in the butter mixture. Spread the batter evenly into the prepared pan. Sprinkle flowers over the fruit and sprinkle fruit juice on top.
Bake in the preheated oven for 40 to 45 minutes, lifted from the Shelf. Allow to cool completely.