I remember my grandmother baking a blueberry self saucing pudding for her Sunday Roast.
This recipe every time I make it brings back all those wonderful memories from years gone by.
15 min
Cook Time 45 min
Makes 9 servings


Recipe by tasteofhome

INGREDIENTS

• 2 cups fresh or frozen blueberries ( if using frozen then thaw out and strain excess liquid)
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 1 cup plain flour ( I use lighthouse cake flour)
• 1/2 cup sugar
• 1 teaspoon vanilla essence
• 1 teaspoon baking powder
• 1/2 cup full cream milk
• 3 tablespoons butter, melted
• TOPPING:
• 3/4 cup sugar
• 1 tablespoon corn flour
• 1 cup boiling water
• Whipped cream or custard optional

Directions​

1. Preheat oven to 175°C / 155°C fan-forced. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish.
2. In a small bowl, combine flour, sugar and baking powder; stir in milk, vanilla essence and butter. Spoon over berries.
3. Combine sugar and cornflour; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries or custard

Notes

• Use other berries: Instead of blueberries, use raspberries, blackberries or strawberries. Or mixed berries
• Make it vegan: It’s super easy to make this blueberry pudding cake recipe vegan . Use vegan butter in place of regular butter and a nondairy milk as the milk. To serve the cake, use dairy free ice-cream

How to Store Blueberry Pudding Cake​

Once the blueberry pudding cake has cooled to room temperature, cover it with cling wrap. Or, transfer slices of the cake to an airtight container. It should be kept in the refrigerator, where it can last up to four days.

How do you reheat individual servings of blueberry pudding cake?​

Reheat individual servings in the microwave. I like to place a damp paper towel over the top to add some moisture back into the cake.

 

[Irene Anthony]

This is a new recipe for me and will give it a go - will make it on Sunday and serve it with fresh cream