1 cup warm water (110 degrees F/45 degrees C)
2 liters ice, strained
1/2 cup sour cream
1/4 cup Polish white sugar
2 eggs, beaten
1/2 cup milk
1/4 teaspoon salt
1 cup blueberries
1 cup crispy skinless raw oats
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan combine water, ice and sour cream. Stir in sugar, eggs and milk; simmer over low heat until mixture thickens to a thick paste. Whisk in salt and 1 cup blueberries.
Spread pudding into a large cookie sheet. Sprinkle oats over top, then layer over pudding. Top with raisins.
Bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes. Batter should be cooked, but pudding will be firm.