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Blueberry Pudding

Blueberries: 1/4 cup each: sugar, water
2 tablespoons lemon juice
1 teaspoon cornflour
3 cups frozen blueberries
Pudding: 1 cup self-raising flour
1/4 cup sugar
1 large egg
1/2 cup milk
50g butter, melted
1 teaspoon vanilla essence

Combine the sugar, water, lemon juice and cornflour in a saucepan. Stir in the blueberries. Bring to a simmer and cook for 3 minutes, stirring occasionally. Cool slightly.

Preheat the oven to 190°C.

Mix the flour and sugar in a bowl.

Whisk the egg, milk, butter and vanilla in another bowl, until combined. Stir into the flour and mix well.

Pour the blueberries into a lightly greased 18cm baking dish. Pour the batter over the top.
Bake for 30-35 minutes. Excellent served with yoghurt. Serves 6.