This pudding is as yummy as it is pretty! I researched various different recipes for this and found that they all differed a fair bit. So in true nerd style, I compiled a few recipes in a spreadsheet to compare the quantities and made up my own recipe based the research and my own instinct of what would work best. It came out quite custard tarty in texture, which isn't always my favourite, but it tasted great! It's not overwhelmingly sweet (which I think is a good thing! But you can always whack a bit more sugar in there if you prefer a sweeter dessert). I found it worked best with a zap in the microwave so it was warm, and then served with a scoop of vanilla ice cream.
A lot of the recipes I found online suggested baking for around 20 minutes - mine actually took 40! I'm not sure how this was the case, but I would suggest baking for around 30 minutes and then checking at 5 minute intervals.
Ingredients
55g plain flour
55g ground almonds
130g caster sugar
3 eggs
150ml milk
150ml double cream
1 tsp vanilla extract
250g blueberries
butter for greasing
icing sugar to dust Method
1. Preheat the oven to 180C. Grease a tin - approx 20cm.
2. Mix together the flour, ground almonds and caster sugar. Make a well in the centre and add the eggs, mix until combined. Pour in the milk, cream and vanilla extract, mixing until combined.
3. Line the bottom of the tin with the blueberries, pour over the batter and bake for 30 - 40 mins. A skewer inserted in the middle should come out clean, if not bake at additional 5 minute intervals until cooked.
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