Blueberry & coconut pudding
- Good Food team
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Serves 4
Easy
Prep: 20 mins
Cook: 35 mins - 40 mins
A star rating of 4.7 out of 5.58 ratingsRate
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The combination of blueberries and coconut makes this indulgent dessert incredibly moreish
Freezable
Nut-free
Vegetarian
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Oven pork chops with roasted potato wedges
A star rating of 4.4 out of 5.29 ratings
Ingredients
Nutrition
Units:
MetricUS
-
50g caster sugar
-
50g soft butter
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1 large egg
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50g self-raising flour
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50g desiccated coconut
plus 2 tsp
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50g crème fraîche
plus extra to serve
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zest and juice 1 lemon
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180g punnet of blueberries
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Nutrition: per serving
-
kcal374
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fat26g
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saturates18g
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carbs27g
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sugars18g
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fibre4g
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protein5g
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salt0.42g
low
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Method
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step 1
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.
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step 2
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.
Recipe from Good Food magazine, June 2011
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A star rating of 4.7 out of 5.58 ratings
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