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Almond and blueberry sponge pudding
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150g unsalted butter, softened, plus extra to grease
350g Waitrose & Partners 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
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.
This recipe first appeared in Waitrose & Partners Food, Summer Desserts supplement, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.