Sticky Blueberry Cake (Pudding) Recipe

Sticky Blueberry Cake (Pudding) 

The color is all natural. The cake is made from blueberry jam and the jam is thoroughly mixed in the batter, hence giving the uniform color.

Blueberry is considered a health food, so perhaps you can have an extra slice without guilt.

Sticky Blueberry Cake (Pudding) 

Ingredients

1 cup sugar (use 1½ cups if you prefer your cakes to be sweeter)

115 g soft unsalted butter

60 ml (¼ cup) blueberry jam

1 egg

250 ml (1 cup) milk

2 teaspoon white vinegar

1 teaspoon vanilla bean paste

150 g (1 cup) plain flour

1 teaspoon bicarbonate of soda

Pinch of salt

60 ml (¼ cup) hot water

250 ml (1 cup) cream or evaporated milk

Method

1.      Heat oven to 180°C/360°F. Line with baking paper or grease a 2 litre baking dish.

2.      Beat ½ cup (or 1 cup if you prefer sweeter) of sugar, 15g of the butter, the jam and egg, until well combined and the sugar has dissolved.

3.      In a separate bowl mix together the milk, vinegar and vanilla.

4.      In a separate bowl sift together the flour, bicarbonate of soda and salt.

5.      Alternately, fold the flour mixture and milk mixture into the egg mixture until thoroughly combined. Pour into prepared baking dish, cover with lightly oiled foil and bake for 40-45 minutes, or until just firm.

6.      When cake is nearly ready, make the sauce. Stir the hot water, cream and remaining sugar and butter in a saucepan over medium until the butter melts and sugar dissolves. Bring to just below the boil, then pour over the pudding in the dish.

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