Blueberry & coconut pudding

Blueberry & coconut pudding

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(24 ratings)

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Cooking time

Prep: 20 mins Cook: 35 mins - 40 mins

Skill level

Easy

Servings

Serves 2 generously

The combination of blueberries and coconut makes this indulgent dessert incredibly moreish

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
708
protein
9g
carbs
54g
fat
52g
saturates
36g
fibre
6g
sugar
36g
salt
0.68g

Ingredients

  • 50g caster sugar
  • 50g soft butter
  • 1 large egg
  • 50g self-raising flour
  • 50g desiccated coconut, plus 2 tsp
  • 50g crème fraîche, plus extra to serve
  • zest and juice 1 lemon
  • 180g punnet of blueberries

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Method

  1. Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
  2. Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.

Recipe from Good Food magazine, June 2011

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Comments

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tomdan2's picture
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A keeper for sure. So easy, lovely crusty coconut topping and wonderful balance of sweet with a touch of sourness from the blueberries. I didn't have creme fraiche so used cream. I found it gave 3 good servings. Yummy

galagalawatcha's picture
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Went down a treat!

michelle-macdougall's picture
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Lovely quick dessert, made it tonight and it turned our perfectly,had it with some vanilla frozen yogurt, I think it would also be nice with custard or whipped cream, I'll try that next time. Very pleased with this dessert.

noisysmurf's picture
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This recipe is amazing! Just made it for the second time. Doubled the quantities each time and worked perfectly. The only thing I did differently was to add less sugar (85g) to the main mixture. Then I sprinkled a couple of teaspoons of sugar on top of the blueberries when you put them in the dish. Then sprinkled some brown sugar on the top of the mixture instead of coconut. Delicious. We all loved it.

jayneabr's picture
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made by my daughter it was fantastic, not too sweet and a light texture. Nice with the coconut in. The whole family enjoyed it.

vthatcher's picture
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This is so easy to make and is really tasty.

I used frozen blueberries as I had brought a big tub some while ago and found them to be too sharp, but they work perfectly in this pudding and keep the overall cost down.

Made it yesterday but it's nearly all gone so about to make another one now!

levislevis's picture
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i didn't have creme fraiche so used greek yogurt and mistakenly mixed the lemon juice with the cake mix, but it turned out lovely. i'm not a huge coconut fan but i thought the combination was really tasty.
next time i'll try double/triple the cake mix and baked in a cake tin so it can serve more than2 people.

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