About this recipe:This sponge pudding is simply delicious, and a lovely twist on the classic. Blueberries are fantastic, but you could use another berry if blueberries aren't in season. Likewise, you can use frozen instead of fresh. The sauce is one not to miss!
45g butter or margarine
200g caster sugar
225g plain flour
2 teaspoons baking powder
125ml liquid egg whites
150g butter, softened
250g icing sugar
1 teaspoon vanilla extract
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 180 C / Gas 4. Grease a 20cm or 23cm square baking dish.
In a large bowl, mix together the margarine, egg and sugar until smooth. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared dish.
Bake for 50 to 60 minutes in the preheated oven, until a skewer inserted into the centre comes out clean.
In a medium bowl, beat the icing sugar and butter together until smooth. Beat in the egg white gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.