Blueberry & coconut pudding

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• Deb

  01 August 2012

  Deb rated and commented on this recipe

  

  Found it a bit soggy on the bottom (its bottom, not mine) - the taste was good but the pudding didn't come out as I anticipated and wasn't consumed with the speed that puddings usually are in our house.

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• susieone

  11 November 2012

  susieone rated and commented on this recipe

  

  This pudding has a lovely flavour. Not the sort of thing for entertaining but I made it as written for the two of us, expecting some left over. But we ate it all. That was rather greedy. I served it with cream.

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• Xkitkatrulesx

  15 December 2012

  Xkitkatrulesx rated and commented on this recipe

  

  It was very tasty and I loved it the blueberries and the coconut worked brilliantly together you should try it!

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• ivorbk

  20 January 2013

  ivorbk rated and commented on this recipe

  

  Used cream, squeezy lemon and a very bad set of scales so quantities a bit guesswork but still lovely. A very forgiving recipe.

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• Noisy

  10 March 2013

  Noisy commented on this recipe

  Lovely pudding. It make enough for three of us and seconds for one! Blueberries, coconuts and lemon all together in a cake/pudding with creme fraiche; delicious. I've made this twice now and will happily make it again when blueberries are on offer.

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• Blakey

  26 April 2013

  Blakey rated and commented on this recipe

  

  This recipe truly tastes as bland and plain as the photo above. I followed this to the letter and can't say I'll be doing it again. It just tastes of sponge as both the coconut and blueberry are not overwhelming flavours, you sort of question why you bothered adding either. Very dissapointing, 0/5.

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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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Difficulty and servings

Serves 2 generously

Preparation and cooking times

Prep 20 mins

Cook 35 - 40 mins

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

PER SERVING

708 kcalories, protein 9g, carbohydrate 54g, fat 52 g, saturated fat 36g, fibre 6g, sugar 36g, salt 0,68 g

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