Retro cake recipe for 2 generously people, takes only 35 mins; recipe has caster sugar, butter, egg, self-raising flour, desiccated coconut, creme fraiche, lemon and blueberry.
Blueberry & coconut pudding
Course: Retro cake
Servings
2 generously
servings
Prep time
20 mins
Ingredients
- Caster Sugar: 50g caster sugar
- Butter: 50g soft butter
- Egg: 1 large egg
- Self Raising Flour: 50g self-raising flour
- Desiccated Coconut: 50g desiccated coconut, plus 2 tsp
- Creme Fraiche: 50g creme fraiche, plus extra to serve
- Lemon: zest and juice 1 lemon
- Blueberry: 180g punnet of blueberries
Directions
- 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, creme fraiche 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 creme fraiche.
