Warm Blueberry and Coconut Pudding

Warm blueberry and coconut pudding

I was sitting there with cold extremities; nose, hands and and icicle-like toes . It hadn’t stopped raining for the past 2 weeks and I was trying to find ways of keeping warm. Hot savoury dishes had been served and wolfed down in minutes. I had even found ways of adding more spice and chilies to my dishes (sssshhhh, don’t tell anyone!). But sometimes, a sweet treat is called for. Not just to warm you up, but to bring some sweet contentment to the tum.

I was determined to make something that relied on the ingredients I had in the fridge and store cupboards. I daren’t go out again in the howling wind and rain – Mother Nature had clearly won that battle.

With a quick visit to BBC Good Food and a slight adaptation to the recipe, I had the perfect remedy. Here is my version of a Warm Blueberry and Coconut Pudding. I do insist you take this warm. Serving it cold will not work the same magic. I guarantee you.

Print Warm Blueberry and Coconut Pudding

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serving Size: Serves 4 for Dessert

A warming sweet treat to lift the winter blues away.

Ingredients

• 50g caster sugar
• 50g of soft unsalted butter
• 1 large egg
• 50g self-raising flour
• 50g desiccated coconut
• 50g crème fraîche
• The juice of 1 lime
• 140g punnet of blueberries

Instructions

1. Heat the oven to 180°C.
2. Beat the sugar and butter until a pale and creamy consistency is achieved, then beat in the egg. Stir in the flour, coconut and crème fraîche .
3. Place 140g of blueberries in a dish and squeeze over the juice from the lime.
4. Serve 100g of these blueberries into 4 ramekin dishes (4x25g)
5. Serve the pudding mixture onto the berries leaving some room at the top as the pudding will rise.
6. Scatter over the remaining blueberries.
7. Bake for 35-40 minutes until a golden-brown colour is achieved, the sponge has risen and is cooked through.

Notes

Part of the enjoyment of this pudding is that it is crunchy on top, fluffy in the middle and moistened with blueberries throughout. Ensure the sponge is cooked through before removing from oven.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.0http://howtobeagourmand.com/warm-blueberry-and-coconut-pudding/Unless otherwise stated, text and photographs © 2011 How to be Gourmand. All Rights Reserved. Kindly request permission from the author to copy or reproduce elements of this blog.

If you wanted to be a tad more indulgent, you could serve some cold crème fraîche with the pudding.

I should really stop complaining about the cold. Tomorrow I’ll have a respite as we head to warmer climes. We are starting our Christmas/Birthday celebrations early by going to sunny Cambodia and Vietnam. Can I tell you that I am just a tad excited?

What puddings do you take during the Winter season? Please tell me in the comments below!

Like How to be a Gourmand on Facebook