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Lemon and Blueberry Surprise Pudding

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“This one of those desserts where the top of the pudding is a delicious, moist sponge and the bottom separates out into a thick, lemony custard.”
1hr 5mins

Ingredients Nutrition


  1. Preheat the oven to 180°C.
  2. Lightly butter a 2 Ltr ovenproof dish.
  3. With an electric whisk, beat the butter and sugar until pale and fluffy.
  4. Add the lemon juice and rind, following by the egg yolks, one at a time until well blended- if the mixture looks a bit curdled at this stage don't worry.
  5. Sift over the flour and stir in .
  6. Rinse of the beaters then whisk the egg whites until they form soft peaks; don't allow them to get to stiff or they will be difficult to fold into the mixture and you'll end up losing all the air you've just beaten inches.
  7. With a large metal spoon gradually fold the egg whites into the blueberry mixture.
  8. Pour into the dish, place on a baking sheet and bake for 40-45 minutes until is risen, golden and firm to touch.

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