It is difficult to try to summarize what exactly is a pudding for the British, because not even they have it too clear. The term is applied to very different, from the Christmas pudding to recipes such as cocoa bread pudding, far from the creamiest concept found in other countries. Lectures aside, this blueberry pudding is a kind of very juicy cake which is also eaten by the spoonful.
Due to how easy it is and the large amount of blueberries that are the main characters in the dough, we had to try the recipe that Benjamina Ebuehi shared some time ago in Guardian. The idea of adding fine cornmeal, fine-grained polenta type -be careful, it is not cornstarch or semolina or precooked flour-, we thought it was great to achieve that crunchiest and most rustic pointhow well it combines with the juicy texture of the cake.
Preheat the oven to 170º C with heat up and down, without air. Grease a deep, medium-sized baking dish with butter. Gently wash and dry the blueberries.
Arrange the fruit in a saucepan or frying pan with 50 g of sugar and the zest and juice of half a lemon. Heat over medium heat and lower the power when it almost starts to boil. Cook stirring gently about 3-5 minutes, or longer if we prefer the fruit to be more compote and leave more juice in the dough. Set aside and reserve to cool a bit.
Melt the butter and mix with the milk, vanilla and egg. Combine all the dry ingredients in a large bowl; form a central hole and add the wet mix. Stir gently with a large whisk until you have a homogeneous mass.
Fill the mold with the dough and add all the contents of the blueberry saucepan, trying to pour out all the juices. Lightly press the fruit and bake for 30-35 minutes. It can be served warm or wait for it to cool in the mold.
Bionsan Organic Corn Flour – 6 Bags of 500 gr – Total: 3000 gr
With what to accompany the British blueberry pudding
Traditionally this type of cakes or desserts are served warm with thick liquid cream, or with an English cream or its equivalent of more liquid custard. We can also take it at room temperature with a good natural yogurt, semi-whipped cream or a scoop of vanilla ice cream.
In DAP | Blueberry clafoutis or flaugnarde At DAP | Saffron and Vanilla Panna Cotta with Cranberry Sauce