Waitrose and Partners
Almond and blueberry sponge pudding

Almond and blueberry sponge pudding

5 out of 5 stars(2) Rate this recipe
  • Serves6
  • CourseDessert
  • Prepare20 mins
  • Cook45 mins
  • Total time1 hr 5 mins
  • Plusstanding

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Ingredients

  • 150g unsalted butter, softened, plus extra to grease
  • 350g blueberries
  • 175g caster sugar, plus extra to sprinkle
  • 3 eggs, beaten
  • 150g ground almonds
  • 50g self-raising flour
  • ¼ tsp fine sea salt
  • 50g flaked almonds

Method

  1. Preheat the oven to 180˚C, gas mark 4. Grease a brownie tin with butter and scatter in all but a large handful of the blueberries. Using electric beaters, beat the butter and sugar until light and fluffy. Gradually beat in the eggs until fully incorporated. Fold in the ground almonds, flour, salt and the remaining blueberries.

  2. Spoon the batter onto the blueberries in the tin, then scatter over the almonds and a little extra sugar. Bake for 40-45 minutes until golden and springy to touch. Leave to stand for 10 minutes, then spoon into bowls and serve with cream or ice cream, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,491kJ/ 611kcals

Fat

42.2g

Saturated Fat

15.3g

Carbohydrates

42.9g

Sugars

35.8g

Fibre

2g

Protein

13.8g

Salt

0.38g

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