Blueberry Pudding

Serves 6-8
Time 40 minutes


1 tbsp butter, to grease an 8×8-inch pan

2 punnets fresh blueberries

¼ tsp ground cinnamon

1 tsp lemon zest

½ lemon juice

2 cups self-raising flour

1 cup brown sugar

1 tsp baking powder

½ cup milk

¼ cup melted butter

1 tsp vanilla paste


⅓ cup granulated sugar

1 tbsp cornflour

1 cup boiling water


To serve: 

Icing sugar

Mixed berries


Mint leaves


Preheat oven to 175°C.

Liberally butter an 8×8-inch pan and set it aside.

In a bowl, toss blueberries with cinnamon, zest and juice. 

In another bowl, whisk flour, brown sugar and baking powder. Then stir in the milk, vanilla and butter. 

Pour this evenly over the blueberries and fold through. 

Pour into prepared pan.

In a small bowl mix ⅓ cup of sugar with cornflour and pour the cup of boiling water over. Mix to combine. 

Add the cornflour mixture into the pan (right over the batter) and place in the preheated oven and bake for 35-40 minutes.