15 July 2009

Recipe: Eve’s pudding with blueberries

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Eve’s pudding with blueberries

Bring some health into your puddings with seasonal blueberries!

Serves 4-6

2-3 large cooking apples, peeled and thickly sliced
1 cup (250ml) sugar
1 Tbsp (15ml) water
½ cup (125ml) butter
2 extra large eggs, beaten
1 cup (150g) self-raising flour
1 cup (200g) frozen blueberries
Icing sugar, for dusting

Preheat oven to 190°C.
Place apples in an oven-proof dish.
Toss in a third of sugar and add water. Cover loosely with foil and
bake for about 10-15 minutes.
Cream butter and remaining sugar, mix in eggs and add flour.
Mix to a soft batter (add water or milk if it is too thick).
Fold in blueberries.
Spread batter over top of apples.
Return dish to oven and bake for about 30 minutes, or until top is
golden brown.
Dust with icing sugar and serve with a steamy cup of Freshpak
Rooibos Tea.


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