Blueberry batter pudding

Blueberry batter pudding

This simple pud is great for using up leftover fruit – you can also use cherries, blackberries and peaches.

By , 21 September 2015
Blueberry batter pudding
  • Ready in: 60 mins
  • Serves: 6
  • Price: 30p per serving
Nutritional Info
Each 91g serving contains
  • Fat med
  • Saturates med
  • Sugars med
  • Salt low
  • Energy 716KJ 171KCAL
of your reference intake.
Typical energy values per 100g: 787kJ/188kcal.
  • Sunflower oil, for greasing
  • 75g plain flour
  • 75g caster sugar
  • 2 large free-range eggs
  • 200ml whole milk
  • Few drops Asda Vanilla Extract
  • 150g blueberries
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a shallow 23cm round or 20cm square ovenproof dish with a little oil and put on a baking tray in the oven to heat.

  • Sift the flour and a pinch of salt into a mixing bowl. Add half the sugar and make a well in the centre. Whisk in the eggs, milk and vanilla extract to make a batter.

  • Pour enough batter into the hot dish to just cover the base – it should be about as thick as a pancake. Return to the oven for 3 minutes.

  • Immediately scatter on the blueberries and the rest of the sugar and then pour over the remaining batter. Bake for 40 minutes or until puffed up and golden. Serve hot or warm – it will sink as it cools.