Microwave Blueberry Sponge Puddings
These individual puddings are a real family favourite with a twist – a quarter less sugar, reduced fat and extra fibre, all topped with a mound of freshly frozen blueberries, and
microwave cooked in moments.
Cooking time: 10 minutes
- Olive oil spray
- 100g frozen blueberries
- 100g reduced fat spread
- 75g soft light brown sugar
- 2 medium eggs
- 100g self- raising wholemeal flour
- 2.5 ml baking powder
- Few drops vanilla flavouring
1. Grease four small (0.2 litres approx.) microwavable pudding bowls (or large cups / mugs) with a few squirts of oil spray. Divide blueberries between the bowls.
2. Place all the remaining ingredients in a bowl, and using an electric mixer, mix for 1-2 minutes, until well mixed.
3. Spoon equally between the prepared pudding bowls, and loosely cover with suitable film wrap.
4. Microwave each pudding on FULL power (850 watt) for 75 – 90 seconds, until a skewer inserted into the centre comes out clean. Carefully remove the film wrap and allow to stand for 1 minute.
5. Loosen the sides of the puddings with a knife. Turn each out onto a serving plate or bowl. Serve with ice cream and / or “Blueberry Coulis” –recipe below.
1. To prepare Blueberry Coulis – place 225g frozen blueberries in a microwavable bowl with avented lid. Cook on FULL power (850 watt) for 3 minutes, until tender and hot. Purée until smooth, and sweeten, if desired, with 15 – 30 ml honey or caster sugar.
2. Microwave cooking times may need adjusting according to the wattage of microwave oven.
3. To vary: swap the blueberries to frozen cherries or mixed berries, and replace the vanilla with an almond flavouring. In addition, before cooking, sprinkle the surface of the puddings with flaked almonds for extra crunch.