Upside down blueberry pudding

Upside down blueberry pudding with icecream

Upside down blueberry pudding with ice-cream

I felt like something sweet and fruity and didn’t have many options, but I remembered I had half a bag of blueberries hiding at the back of the freezer somewhere. I realised I could make an upside down steamed pudding that would satisfy my craving. I had a scoop of Mr Frugii’s wondrous vanilla bean ice-cream to complement it perfectly. It was a deal.

Serves 2

1/2 cup frozen blueberries
1 tablespoon Grand Marnier
1 tablespoon vanilla sugar
1/4 self raising flour
1/4 polenta
1/4 vanilla sugar
1 egg yolk
1/4 cup milk
1/4 cup melted butter
1 teaspoon strongly flavoured honey

Butter two ramekins. I used teacups, so go for something that size; I do like the shape the teacups gave the upturned puddings thou, so would recommend repeating the effect.

Preheat the oven to 180oC.

Place the blueberries, Grand Marnier and vanilla sugar into a small saucepan and bring to the boil. Smash up some of the blueberries and turn off the heat. Try not to drink too much of the syrup while you prepare the batter. Be warned, it’s delicious!

Whisk together the dry ingredients (flour, polenta and vanilla sugar) in a bowl. Beat together the wet ingredients (egg yolk, milk, melted butter and honey) in a separate bowl. When the wet ingredients are thoroughly combined, add them to the dry ingredients and combine.

Divide the blueberries between the ramekins and pour over a couple of teaspoons of the syrup. You don’t want the blueberries to be swimming in syrup, just to have a little moisture. Reserve the remaining syrup. Gently pour the pudding batter over the top of the blueberries.

Place the ramekins in a baking dish and fill the baking dish with enough water for it to come halfway up the side of the ramekins. Bake at 180oC for 30 minutes or until the pudding bounces back when you touch it. Cooking times will vary considerably depending on what baking dishes you use; my teacups were quite thick, but I used a copper baking dish for the bain marie.

Run a palette knife around the edges of the puddings to remove them from the dish. Place your serving plate over the top of the teacup, then flip them both upside down before gently lifting off the ramekin to reveal the blueberry pudding beneath.

Serve with any remaining blueberry syrup and a scoop of vanilla ice-cream.

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