Almond and blueberry sponge pudding

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.

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.