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Blueberry & coconut pudding

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

  • Prep: 20 mins
    Cook: 40 mins
  • Serves 2 generously
  • Easy
  • Serves 2 generously
  • Easy
  • Calories 708
  • Carbohydrates 54
  • Saturated Fat 36
  • Sugar 36
  • Protein 9
  • Fat 52
  • Fibre 6
  • Salt 0.68

Nutrition per serving

  • Calories 708
  • Carbohydrates 54
  • Saturated Fat 36
  • Sugar 36
  • Protein 9
  • Fat 52
  • Fibre 6
  • Salt 0.68

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

  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.

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