Little Blueberry Puddings

 

These Little Blueberry Puddings are destined to become a family favourite.  Served warm with cream or ice cream, they go down really well. 

 

They are also very simple to make, using simple ingredients that you probably already have in your home, with perhaps the exception of some Wild Blueberry Conserve.    But take heart, if you don't have any of that, you can also use lemon curd, or even orange marmalade!

 

All are delicious!  Trust me on this. 

 

You make a simple batter, lightly flavoured with vanilla and fresh lemon zest, into which you fold some fresh berries.  I have never used frozen, so I can't say with any authority how well they would work.

  

You then divide the batter between six paper lined muffin cups.  Why the paper?  Because jam sinks and it sticks.  You will be glad that you used them.  Trust me on this also! 

 

Once you have filled the papers you swirl a teaspoon of jam (curd, or marmalade) into each and then scatter a teaspoon of Demerara sugar on top. 

 

I believe in North American Demerara Sugar is called Turbinado sugar. It adds a nice crunch to the top.

 

You then bake them in a preheated oven until golden brown.  I like to dust the finished puddings with some icing sugar.  I think a little dusting of icing sugar prettifies most desserts don't you?

 

Let them cool for a bit, remove the papers and then pop each into a dessert bowl or onto a small dessert plate . . .

 

Warm and ready to be enjoyed with lashings of pouring cream . . . 

 

A dollop of clotted cream  . . .

 

Or an ice cold scoop of vanilla ice cream  . . . 

 

No matter how you choose to enjoy these, one thing is certain . . .

  

You WILL enjoy them!

Little Blueberry Puddings

Yield: 6

Author: Marie Rayner

Moist and delicious.  Serve warm with some pouring cream, clotted cream, or ice cream!  I bake them in a muffin tin which I have lined with paper so that they don't stick.

ingredients:

• 4 TBS softened butter
• 95g granulated sugar (1/2 cup)
• 1 large free range egg
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla
• the grated zest of one lemon
• 140g plain flour (1 cup)
• 60ml milk (1/4 cup)
• 75g fresh blueberries (3/4 cup)
• 6 tsp wild blueberry conserve/jam
• 6 tsp demerara sugar (turbinado)

You will also need:

• Icing sugar to dust
• pouring cream, clotted cream or ice cream to serve

instructions:

How to cook Little Blueberry Puddings

1. Preheat the oven to 190*C/375*F/ gas mark 5.  Line a six cup muffin tray with cupcake liners and spray the liners with non-stick cooking spray.
2. Cream the butter together with the sugar until light and fluffy. Beat in the egg, lemon zest,  and the vanilla.  Sift together the flour, salt and baking powder. Add to the creamed mixture alternately with the milk beginning and ending with dry  mixture.  Fold in the fresh berries.
3. Divide the batter between the six prepared cups.  Top each with 1 tsp of blueberry jam and swirl it in with a toothpick.  Sprinkle each with 1 tsp of the turbinado sugar.
4. Bake in the preheated oven for 25 to 30 minutes until golden brown and cooked through.
5. Let sit in the pan for about 5 minutes, then remove to a wire rack and dust with icing sugar.  Remove the papers and place each in a bowl or on a dessert plate and serve fairly warm.  Pass the cream or clotted cream, or top with a scoop of ice cream.  Delicious!

Created using The Recipes Generator

 

Any leftovers can be gently reheated and served.  (As if there would be any leftover, lol)  Enjoy!