Pudding tonight. If my husband's plans go accordingly, we should have excess amounts of blueberries this summer.
Ingredients
- 50.0g caster sugar
- 50.0g soft butter
- 1 large egg
- 50.0g self-raising flour
- 50.0g desiccated coconut , plus 2 tsp
- 50.0g crème fraîche , plus extra to serve
- zest and juice 1 lemon
- 180.0g punnet of blueberries
Blueberry & coconut pudding
Difficulty and servings
Serves 2 generously (I would probably say 4 as a pudding after a meal)
Preparation and cooking times
Prep 20 mins
Cook 35 - 40 mins
- Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
- Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.
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