Blueberry Sponge Pudding

    Blueberry Sponge Pudding


    6 people made this

    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!

    Serves: 12 

    • 45g butter or margarine
    • 200g caster sugar
    • 1 egg
    • 225g plain flour
    • 2 teaspoons baking powder
    • 175ml milk
    • 225g blueberries
    • 125ml liquid egg whites
    • 150g butter, softened
    • 250g icing sugar
    • 1 teaspoon vanilla extract

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 20cm or 23cm square baking dish.
    2. 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.
    3. Bake for 50 to 60 minutes in the preheated oven, until a skewer inserted into the centre comes out clean.
    4. 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.

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