Blueberry and Coconut Cardamom Pudding

Do you find yourself nodding when you’re reading something that you could relate so well to? It happens to me a lot when I’m reading through recipes. I try and make a mental list of all the ingredients needed and then go “Okay I can now make or make this dish” And the excitement triples! This dish is delicious and everything else! Blueberry and coconut cardamom pudding, everything in those words was enticing. And the recipe to it was super easy too. No fancy ingredients, no food colouring, just store cupboard staples.

When going through the groceries I realised I had added blueberries on a whim. I thought I’d make blueberry pancakes – those fluffy ones you see now and then in a Tasty video. But then I came across this recipe and was convinced it would be perfect as an after meal pudding or just with tea.

Pudding anyone?

This dessert is delicious and healthy too. Well with only 50 grams each of flour, sugar, crème fraîche and desiccated coconut. Fresh blueberries against the crunchy coconut is the best flavour really.

In the baking process, some of the blueberries burst thereby lending their tartness and colour to the pudding. Who needs food colouring when you’ve got these?

I assembled this dish in literally 15 minutes, its that easy. Baking takes around 25-30 minutes, so you could be enjoying this dessert in under an hour. The portion is also perfect for 2-3 people, which is perfect for a day.

I adapted the BBC Good Food Guides recipe and added green cardamom powder to the dish. Many of the Indian desserts tend to combine coconut, jaggery and cardamom and it works really well. And I was so right, adding cardamom powder to this dessert greatly enhanced the flavours of the pudding. The smokiness of the cardamom perfectly compliments the flaky coconuts against the sharp sweetness of the blueberries.

Do give this Blueberry and Coconut Cardamom pudding a go and be sure to serve it alongside a generous dollop of crème fraîche or vanilla ice cream. You’ll be super pleased with it.

Print Recipe

Blueberry and Coconut Cardamom Pudding

Lemony and cardamom-y blueberry and coconut Pudding

Course

Dessert

Cuisine

British

Keyword

blueberry, coconut

Prep Time

15 mins

Cook Time

30 mins

Servings

people

Ingredients

• 50 gm caster sugar or golden caster sugar I used golden cane sugar
• 50 gm butter I used lightly salted butter, but unsalted butter will of course also be perfect
• 1 large egg
• 50 gm self raising flour If you don’t have self-raising, just use plain flour + 1/2 tsp baking powder
• 50 gm Crème fraîche Use Greek yogurt if you don’t have creme fraiche
• 50 gm desiccated coconut
• 1 heaped tsp green cardamom powder
• 1 lemon - juice and zest
• 1 punnet blueberries Roughly 150-180 grams of blueberries

Course Dessert Cuisine British Keyword blueberry, coconut Prep Time 15 mins Cook Time 30 mins Servings people Ingredients 50 gm caster sugar or golden caster sugar I used golden cane sugar 50 gm butter I used lightly salted butter, but unsalted butter will of course also be perfect 1 large egg 50 gm self raising flour If you don’t have self-raising, just use plain flour + 1/2 tsp baking powder 50 gm Crème fraîche Use Greek yogurt if you don’t have creme fraiche 50 gm desiccated coconut 1 heaped tsp green cardamom powder 1 lemon - juice and zest 1 punnet blueberries Roughly 150-180 grams of blueberries

Recipe Notes

1. In a deep bowl, beat sugar and butter until smooth. Next add in the egg and beat to combine.
2. Stir in the flour, creme fraiche, coconut, cardamom powder and lemon zest.
3. Heat oven to 170C/170C fan/gas 4.
4. Keep aside a few blueberries, and tip in the rest of the blueberries into the baking tin. Now add to this the juice of a lemon. Mix well.
5. Pour the pudding mix over the blueberries and spread the mix to cover the blueberries. 
6. Toss in the remainder of the blueberries in the mix.
7. Bake for about 25-30 minutes until you have a golden crust. Check the pudding has baked well by poking the centre with a toothpick. If it comes out clean, your pudding is ready.
8. Serve warm with a dollop of creme fraiche.

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