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Fruity Blueberry Self Saucing Pudding

An easy to prepare traditional dessert that the whole family will love!


2 cups self rising flour
1/4 cup sugar
100g butter
1 egg
1 cup milk
grated rind one lemon
1 1/2 cups frozen blueberries

375g Blueberry Jam
1 cup boiling water


1. Sift the flour and sugar into a bowl. Rub in the butter until the mixture forms coarse crumbs.

2. Blend the egg and milk together and pour into the dry ingredients. Mix together gently.

3. Scatter the blueberries over the base of a well-greased 2 litre capacity pie dish. Dot the batter on top.

4. Mix the Craig’s Blueberry Jam with the hot water and pour carefully over the top of the batter.

5. Bake at 180oC for 40-45 minutes until the pudding is golden and well risen. Stand for 5 minutes before serving as the sauce is very hot.

Serve hot with ice-cream or whipped cream

Servings: 4-6

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Cooking Tips:

  • Basil, rose petals, mint, rosemary, nasturtium flowers or pods and other edible flowers are great as a garnish for your fine dining and are a pleasant alternative to parsley.
  • Finely chopped fresh herbs will produce a stronger flavor.
  • Dried herbs are almost 4 times stronger than Fresh. If you are cooking with dried herbs and your recipe calls for fresh herbs you can reduce the amount accordingly.
  • When cooking with garlic or onions, rub your hands under your stainless steel faucet with the water running to get rid of the smell. For some reason the stainless steel works it’s magic and eliminates the odour completely.
  • Never soak diced vegetables in water before preparing them or they will lose all their nutrients.
  • Run wilted lettuce under cold water, shake it dry, wrap it in paper towels and place in your refrigerator over night. The next day it will have perked right up.
  • If you plan on doing any canning you can use vinegar to clean and deodorize any old jars you want to reuse and to remove fruit stains from your hands.