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Blueberry & coconut pudding

Blueberry & coconut pudding

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Rating: 5 out of 5.45 ratings
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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

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

Rating: 5 out of 5.45 ratings
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