Blueberry Pudding

Blueberry Pudding

300ml whole milk

284ml double cream

100g plain flour

75g caster sugar

2 large eggs beaten

1/2 tsp vanilla extract

150g blueberries

icing sugar to dust

Lightly butter a 20cm oven proof dish. Preheat oven to 180C fan. In a pan heat the milk and cream until they are hot, NOT BOILING, then set aside. In a bowl add flour and sugar, then slowly add the beaten eggs to make a smooth batter. Whisk in the cooled milk and vanilla extract until smooth. Pour into dish, then scatter the blueberries over the top. Cook for about 1 hour until mixture has set and is golden in colour. Remove from the oven and dust with the icing sugar.

Serve with vanilla ice cream

 

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