Benjamina Ebuehi's Recipe for Blueberry Cornmeal Pudding | The perfect place

This summery dessert was inspired by my friend Aku, who does something similar every time she has people over. I also keep it in heavy rotation at this time of year, partly because it's so easy. The cornmeal in the batter brings coarseness and bite to an otherwise sweet dessert, topped with jammy blueberries that nestle in the sponge as it bakes. The only other thing you might want is a healthy dose of cream, which I wholeheartedly encourage.
Blueberry cornmeal pudding
Preparation 15 minCooking 40 mins Serves 6
60g melted unsalted butter, plus extra for greasing350g fresh blueberries130g caster sugarZest and juice of ½ lemon130g plain flour75g fine cornmeal 1½ tsp baking powder ½ tsp fine salt 160 ml milk 1 egg 1 tsp vanilla bean paste 5 and butter a medium ovenproof dish.
Place the blueberries, 50g sugar, lemon zest and juice in a small saucepan, bring to a boil over low heat and simmer, stirring occasionally, for three to five minutes, until the berries are syrupy and the sugar has dissolved. Remove from the heat and allow to cool slightly.
In a bowl, mix the remaining sugar with the flour, cornmeal, baking powder and salt. Make a well in the center and pour in the melted butter, milk, egg and vanilla. Whisk briefly until smooth, then pour into buttered dish and top with blueberry mixture, including all of the syrup.
Cook for 30 -35 minutes, until the sponge is firm to the touch and a skewer inserted in the middle comes out relatively clean (despite the blueberry juice). Allow to cool slightly before serving warm with a little cream.

Lifestyle Jul 15, 2022 0 98 Add to Reading List

This summery dessert was inspired by my friend Aku, who does something similar every time she has people over. I also keep it in heavy rotation at this time of year, partly because it's so easy. The cornmeal in the batter brings coarseness and bite to an otherwise sweet dessert, topped with jammy blueberries that nestle in the sponge as it bakes. The only other thing you might want is a healthy dose of cream, which I wholeheartedly encourage.

Blueberry cornmeal pudding

Preparation 15 minCooking 40 mins Serves 6

60g melted unsalted butter, plus extra for greasing350g fresh blueberries130g caster sugarZest and juice of ½ lemon130g plain flour75g fine cornmeal 1½ tsp baking powder ½ tsp fine salt 160 ml milk 1 egg 1 tsp vanilla bean paste 5 and butter a medium ovenproof dish.

Place the blueberries, 50g sugar, lemon zest and juice in a small saucepan, bring to a boil over low heat and simmer, stirring occasionally, for three to five minutes, until the berries are syrupy and the sugar has dissolved. Remove from the heat and allow to cool slightly.

In a bowl, mix the remaining sugar with the flour, cornmeal, baking powder and salt. Make a well in the center and pour in the melted butter, milk, egg and vanilla. Whisk briefly until smooth, then pour into buttered dish and top with blueberry mixture, including all of the syrup.

Cook for 30 -35 minutes, until the sponge is firm to the touch and a skewer inserted in the middle comes out relatively clean (despite the blueberry juice). Allow to cool slightly before serving warm with a little cream.