This pimply faced pud is utterly divine Dharlings like an opera singers bra, soft and delicate yet flexible and supportive for when she taps into her ‘resources’.
The crowd pleaser pud you seemingly fell for was from a friends 50 birthday party. Cooked for about an hour in the bottom right oven of his Aga.
It was a tad nippy in the marquee and this and a couple of other puddings disappeared in a trice (served with hot custard, clotted, double and ice cream). It is the same recipe just cooked in a bain-marie, in a medium oven for 40-60 minutes with the top secured with a foil tin hat. I’ve made this since Adam was a lad and it is here by popular demand.
I’m already suffering from repetitive spice-syndrome this autumn and this pud is a simple satisfying alternative yet versatile for we inveterate tinkerers.
Note: I find a tiny splash of juice or liqueur whacks up the flavor and elevates its qualities from super food to superb. It works wonderfully with most soft and de-stoned fruits.
Taste and adjust with juice, booze or sugar to suit personal preference and availability.
100 g of each: proper butter at room temperature, self-raising flour, sugar.
1 teaspoon of decent vanilla and the same of baking powder
2 good quality largish eggs
A pinch of salt
Whizz all in a processor.
Blueberries and hooch into the base of a buttered glass oven-proof bowl (16cm)
Pour the mixture over the fruit, place a plate on top and microwave on full power for 5 minutes and leave for another 2.
Invert carefully in front of an anxious crowd, their oohs and ahhs as good as any that you will hear on Bonfire Night as the bubbly blisteringly hot blueberries will become jammy magma over the soft vanilla sponge.
Serve with vanilla ice cream or pour a cuddle of warm custard over each serving and devour to the emollient sound of purring people.
Having recently mastered the Halloween knack of cack, it is time for comfort food and this should take us all back to our happy place.