Today I’ve tried out a fruity pudding. A lot of the supermarkets have blueberries on offer at the moment so I thought it would be a good one to try.
50g caster sugar
50g soft butter, plus extra for greasing
1 large egg
50g self-raising flour
50g dessicated coconut, plus 2 tsp
50g creme fraiche, plus extra to serve
Grated rind and juice of 1 lemon
1 Whisk the mixture
Turn oven to fan 160C / conventional 180C / gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, 50g coconut, the creme fraiche and the lemon rind.
2 Bake and serve
Put most of the blueberries in a greased baking dish and squeeze over the juice from half the lemon. Spoon over the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 minutes, until golden, risen and cooked. Serve with extra creme fraiche.
Takes 15 minutes plus 40 minutes in the oven
350 kcals, 26g fat per person
Not suitable for freezing
Copyright BBC Easy Cook Magazine, Immediate Media Limited
Reproduced with permission
For once I made this recipe without making any tweaks to it! It was a tasty pudding. Blueberries don’t taste the same once they are cooked – they just taste to me like a generic fruit, the blueberriness seems to disappear, but they do make a good pudding. The lemon flavour came over really clearly making a nice zesty fruit base to go with the cakey topping.
It wasn’t a particularly sweet pudding, but that didn’t bother me particularly. If you like things sweet I would suggest serving it with custard or ice-cream instead of creme fraiche. Whilst the fruit was summery, the cake topping makes it a fairly substantial pudding, so probably a good pudding to follow a light salad, rather than a massive summer barbecue.