Out of the Blue

While enjoying her holidays Jess decided, out of the blue, to do some impromptu baking. This recipe adapted from Bill’s Basics was simple to follow without too many ingredients, all of which were already had in stock. The prep took less than 20 minutes and this yummy pudding was ready after half an hour in the oven. A perfect last minute desert when friends are over; this one went down very nicely with a healthy dose of cream.

Recipe (adapted from Bill Granger’s Bill’s Basics)
Serves 6

  • 3/4 cup caster sugar
  • 1t cornflour
  • 1 tin of peaches
  • ~125 blueberrys (we used frozen ones)
  • 1 cup self-raising flour
  • 1 egg
  • 1/2 cup milk
  • 125g unsalted butter, melted and cooled
  • 1t vanilla exract
  • zest of 1 lemon
  • cream, ice-cream and/or greek yoghurt to serve
  1. Pre-heat oven to 180oC and grease a ~1 litre baking dish
  2. Put the cornflour, peaches and 3T of the suger in the dish and toss to coat the fruit Spread the fruit evenly over the base and bake for 15 minutes until softened
  3. Sift the flour and a pinch of salt in a large bowl and stir in the remaining sugar
  4. Whisk the egg, milk, butter, vanilla and lemon zest together before pouring into a well in the flour, stir to combine
  5. When the peaches are out of the oven, pour in half the blueberries, then pour over the batter before scattering the remaining blueberrys over the top
  6. Bake for 30-35 minutes, until a skewer poked in the middle comes out clean
  7. Let cool for ~5 minutes before serving with cream, ice-cream and/or greek yoghurt
  8. Enjoy!

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