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Self-saucing Blueberry Pudding

  • 15 minutes
  • 45 minutes
  • 6
Self-saucing Blueberry Pudding

Full of Vitamin C, fresh or frozen blueberries make a delicious and nutricious dessert.


  • 1½ cups self-raising flour
  • 75 grams butter
  • ½ cup sugar
  • grated rind and juice 1 orange
  • 1 cup milk
  • 1 cup blueberries, fresh or frozen and defrosted


  • boiling water
  • ½ cup blueberry jam
  • ½ cup sugar


  1. Sift flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in the sugar and the orange rind.
  2. Make a well in the centre, add the milk and mix with a holed spoon to form a stiff mixture. Fold in the blueberries.
  3. Turn the mixture into a greased 6-cup capacity ovenproof dish.
  4. Make the orange juice up to 1½ cups with boiling water. Stir in the blueberry jam and sugar and pour over the batter.
  5. Bake at 180ºC for 45 minutes or until the sponge top is cooked in the centre.
  6. Sprinkle with icing sugar before serving. Delicious accompanied with whipped cream.

Cooks Tips

- Use raspberries and raspberry jam - Use diced fresh apricots and apricot jam - Use fresh boysenberries and boysenberry jam - Use diced peaches and marmalade

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