About this recipe:This dessert is similar to blueberry cobbler, only it isn't baked. Blueberries and sugar are simmered together until thick and bubbly. A sweetened dough is then spooned into the bubbling blueberry mix, creating wonderfully light and fluffy dumplings.
100g instant vanilla pudding mix, such as Angel Delight
500ml cold milk
650g fresh blueberries
100g caster sugar or more to taste
250g plain flour
1 tablespoon baking powder
1 tablespoon caster sugar
1/2 teaspoon salt
4 tablespoons vegetable oil
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Method Prep:20min › Cook:20min › Ready in:40min
Whisk the pudding and 500ml milk together in a bowl until thickened, about 2 minutes. Refrigerate until ready to serve.
Mix blueberries and 100g sugar in a large saucepan and pour in enough water to just barely cover the berries. Bring the mixture to the boil over medium heat, reduce heat to low and simmer while you make the topping.
To make dumpling topping, mix flour, baking powder, 1 tablespoon of sugar and salt together in a bowl. Make a well in the centre of the flour mixture and pour in vegetable oil and 250ml milk. Stir until the mixture forms a soft dough.
Bring the berry mixture back to the boil and drop the dumpling dough into the boiling blueberries by heaping spoonfuls. Cover and simmer over medium-low heat until the dumpling dough is cooked through, about 15 minutes. A knife inserted into a dumpling will come out clean. To serve, scoop a dumpling into a serving bowl, spoon blueberry sauce over and top with chilled vanilla pudding.