Pouding aux Bleuets (Blueberry Pudding) is a traditional Canadian recipe (from Quebec) for a classic dessert of a sponge mix that's baked on top of a fresh blueberry base. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Blueberry Pudding (Pouding aux Bleuets).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
500ml fresh blueberries
4 tbsp brown sugar
200g sugar
150g plain flour
2 tsp baking powder
pinch of salt
80ml butter, melted
2 eggs
1 tsp vanilla extract
milk
Method:
Arrange the blueberries in the base of a baking dish (about 25cm square) then sprinkle over the brown sugar.
In the meantime, combine the sugar, flour, baking powder and salt in a bowl. Combine the melted butter, eggs and vanilla in a measuring jar and make up to 250ml. Beat lightly then pour into the dry ingredients.
Stir to combine with a wooden spoon then pour the batter over the blueberries.
Transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until the cake topping is golden brown and cooked through.
)
