Blueberry and Coconut Cardamom Pudding
Lemony and cardamom-y blueberry and coconut Pudding
Servings Prep Time
2-3people 15mins
Cook Time
30mins
Servings Prep Time
2-3people 15mins
Cook Time
30mins
Ingredients
  • 50gm caster sugar or golden caster sugarI used golden cane sugar
  • 50gm butterI used lightly salted butter, but unsalted butter will of course also be perfect
  • 1large egg
  • 50gm self raising flourIf you don’t have self-raising, just use plain flour + 1/2 tsp baking powder
  • 50gm Crème fraîcheUse Greek yogurt if you don’t have creme fraiche
  • 50gm desiccated coconut
  • 1heaped tsp green cardamom powder
  • 1 lemon – juice and zest
  • 1punnet blueberriesRoughly 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.