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Blueberry Sponge Pudding

Recipe Serves 4 to 6

Great for a winter dessert.

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Ingredients

1/4 cup caster sugar
1/2 cup water
1 teaspoon lemon juice
2 cups Creative Gourmet frozen Blueberries
2 tablespoons (40g) softened butter
extra 1/4 cup caster sugar
1 teaspoon vanilla extract
1 egg
1 cup self-raising flour
2/3 cup milk

Instructions

  1. Preheat oven at 200ºC (fan forced at 180ºC).
  2. Place 1/4 cup sugar, water and lemon juice in a saucepan and bring to the boil stirring until sugar dissolves. Boil for 5 minutes. Remove from heat and stir in the blueberries.
  3. Using electric beaters, cream butter, remaining sugar and vanilla together. Beat in egg. Beat in flour alternately with the milk to make a smooth batter. Pour batter into a greased shallow medium ovenproof dish and carefully spoon the blueberry syrup over the top. Bake for 30 minutes or until cooked and golden. Serve warm with ice cream.

 

 

 

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