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Blueberry & coconut pudding

Blueberry & coconut pudding

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A star rating of 4.7 out of 5.47 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2 generously

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal708
fat52g
saturates36g
carbs54g
sugars36g
fibre6g
protein9g
low insalt0.68g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2011

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Overall rating

A star rating of 4.7 out of 5.47 ratings
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