- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Serving: 2 generously
Nutrition facts (per portion)
- Calories: 708
- Fat Content: 52g
- Saturated Fat Content: 36g
- Carbohydrate Content: 54g
- Sugar Content: 36g
- Fiber Content: 6g
- Protein Content: 9g
- Sodium Content: 0.68g
Blueberry & coconut pudding
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
Instructions
- 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.
Retro cake recipe for 2 generously people, takes only 35 mins; recipe has caster sugar, butter, egg, self-raising flour, desiccated coconut, crème fraîche, lemon and blueberry.
