Individual blueberry puddings
280g blueberries
65g + 45g sugar
1 egg
80 ml whipping cream
85g self-raising flour
1/2 tsp cinnamon
1 tbsp lemon juice
Preheat the oven to 350°F/180°C (180 degrees C).
Tip the blueberries into a bowl, with 125ml of water, 65g of sugar, cinnamon and lemon juice.
Coat the blueberries well with the mixture and divide evenly between four or five ramekins.In a separate bowl, whisk together 2 tbsp of sugar, the egg and the cream.
Gradually add in the flour and mix until just combined, taking care not to over mix.
Pour the mixture over the blueberries and sprinkle the rest of the sugar on top. Place onto a baking tray and bake for 15-20 minutes, until golden brown.
Serves
4-5
Main ingredients
Dairy, Fruit, Eggs
Recipe Type
Cakes & Baking, Dessert, Easy, Entertaining, Quick Meals, Cake Stall
Special Info
Gluten free, Vegetarian
Level of Difficulty
Easy
For a gluten free version of this recipe, simply substitute the flour with a gluten free version.
