Blueberry Self Saucing Pudding Recipes

BLUEBERRY SELF-SAUCING PUDDING

Blueberry Self-Saucing Pudding image

from the blog "Veggie num num" - http://www.veggienumnum.com/2009/12/blueberry-self-saucing-pudding/

Provided by ellie3763

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 cup raw sugar
1 large orange (zest & juice)
1 cup milk
1 cup blueberries (fresh or frozen)
boiling water
1/2 cup blueberry jam
1/4 cup raw sugar

Steps:

Preheat the oven to 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 center 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 1/2 cups total. Stir in the jam and sugar until dissolved.
Pour the sauce over the pudding mixture and bake in the oven for 45 mins or until the pudding is cooked through.
Serve hot from the oven sprinkled with icing sugar and topped with ice-cream or yoghurt.

Nutrition Facts : Calories 307.2, Fat 1.9, SaturatedFat 1, Cholesterol 5.7, Sodium 120.1, Carbohydrate 68.2, Fiber 2.5, Sugar 34.9, Protein 5.1

BLUEBERRY PUDDING CAKE

Blueberry Pudding Cake image

My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 13

Ingredients

2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup 2% milk
3 tablespoons butter, melted
TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Whipped cream, optional

Steps:

Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; 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.

Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

BLUEBERRY & COCONUT PUDDING

Blueberry & coconut pudding image

The combination of blueberries and coconut makes this indulgent dessert incredibly moreish

Provided by Good Food team

Categories Dessert, Dinner, Lunch, Supper

Time 1h

Yield Serves 2 generously

Number Of Ingredients 8

Ingredients

50g caster sugar
50g soft butter
1 large egg
50g self-raising flour
50g desiccated coconut , plus 2 tsp
50g crème fraîche , plus extra to serve
zest and juice 1 lemon
180g punnet of blueberries

Steps:

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.

Nutrition Facts : Calories 708 calories, Fat 52 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium

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