BLUEBERRY SPONGE CAKE
BLUEBERRY SPONGE CAKE
Ingredients
- 25g/1oz unsalted butter
- 100g/3½oz blueberries
- 115g/4oz unsalted butter
- 115g/4oz caster sugar
- 115g/4oz self-raising flour
- 3 free-range eggs
- 30ml/1fl oz double cream
- to serve
Directions
- Preheat the oven to 200C/400F/Gas 6.
- To make the blueberry sauce
- melt the butter in a small ovenproof frying pan over a medium heat. Add the blueberries and cook for 2-3 minutes.
- Meanwhile
- place the butter and sugar into a food processor and blend together.
- Add the flour and eggs and continue blending to form a sticky batter.
- Add the mixture to the pan containing the blueberries to cover the blueberries
- then place the pan into the oven for 15 minutes.
- To serve
- turn out the pudding onto a warm plate and drizzle over the cream.
