Recipes
Blueberry batter pudding
This simple pud is great for using up leftover fruit – you can also use cherries, blackberries and peaches.
This simple pud is great for using up leftover fruit – you can also use cherries, blackberries and peaches.
(15 votes)
Cook: 1 Hour
Serves: 6
Price: 30p per serving
Nutritional Information
Each 91g serving contains
Energy
716kj
171kcal
716kj
171kcal
9%
Fat
4.7g
4.7g
Med
7%
7%
Saturates
1.7g
1.7g
Med
8%
8%
Sugars
17g
17g
High
19%
19%
Salt
0.22g
0.22g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
787kj/188kcal
Typical energy values per 100g:
787kj/188kcal
Ingredients
Sunflower oil, for greasing
75g plain flour
75g caster sugar
2 large free-range eggs
200ml whole milk
Few drops Asda Vanilla Extract
150g blueberries
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a shallow 23cm round or 20cm square ovenproof dish with a little oil and put on a baking tray in the oven to heat.
2
Sift the flour and a pinch of salt into a mixing bowl. Add half the sugar and make a well in the centre. Whisk in the eggs, milk and vanilla extract to make a batter.
3
Pour enough batter into the hot dish to just cover the base – it should be about as thick as a pancake. Return to the oven for 3 minutes.
4
Immediately scatter on the blueberries and the rest of the sugar and then pour over the remaining batter. Bake for 40 minutes or until puffed up and golden. Serve hot or warm – it will sink as it cools.