Blueberries and pudding are like a match made in heaven!! This is a beautifully simple dish with wonderful flavour. It looks great and would serve well as a desert for guests or a special family occasion. Admittedly we cook it often just as a special treat on the weekends!!
Serve hot with rich vanilla ice-cream or my preference thick natural set yoghurt. For a vegan version simply substitute the cows milk for almond, rice or soy, use a non-diary butter and serve with your favourite soy ice-cream or yoghurt. Om nomnom um numnum!!!!
Preparation time: 50mins
- 1 ½ cups good quality flour
- 1 ½ tsp baking powder
- 75g (2.65 oz) butter
- ¼ cup raw sugar
- 1 large orange, zest & juice
- 1 cup milk or non-diary milk
- 1 cup blueberries (fresh or frozen)
for the sauce
- boiling water
- ½ cup blueberry jam
- ¼ cup raw sugar
Preheat the oven to 180°C (356°F). Lightly grease a 6-cup capacity baking dish.
In a large bowl sift the flour and baking powder; add the butter and rub with fingertips until the mixture comes together like fine breadcrumbs.
Add the sugar and orange zest and mix through. Make a well in the centre and pour in the milk. Add the blueberries and mix together to form a stiff batter.
Pour the mixture into the prepared dish.
To make the sauce squeeze the orange into a measuring glass and top with boiling water to make 1 ½ cups. Stir in the jam and sugar until dissolved.
Pour the sauce over the pudding mixture and bake in the oven for 45mins or until the pudding is cooked through.
Serve hot from the oven sprinkled with icing sugar and topped with ice-cream or yoghurt.
The original recipe for this dish was found in “Bake” by Allyson Gofton.
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