Blueberry Dessert Recipe

Blueberry compote with lemon pudding, a wonderful flavor combination. Seems like a dish that my grandmother would have served. A homespun dessert with sophisticated flavor. Simple to make, easy to enjoy. You won't want to pass on this one. Photo courtesy  Dust Jacket AtticFood styling by Delicious.


3 eggs separated
1/3 cup caster sugar (plus 2 tbl)
1 cup milk
2 tbl thickened cream
finely grated zest and juice of 2 lemons
1/2 cup self raising flour, sifted
1/4 tsp cream of tartar
icing sugar and whipped cream to serve

Blueberry Compote:
450 g frozen blueberries
1/3 cup caster sugar
juice of one lemon

Preheat oven to 350 degrees F. Grease a 2 inch deep, 9-10 inch pie dish. Beat the egg yolks and caster sugar with an electric beater until the mixture is thick and pale. Beat in the milk, cream, lemon zest and juice, then fold in the flour. In a clean bowl, beat the egg whites until they are thick and frothy. Add the cream of tartar and the extra 2 tbl of caster sugar, and beat until smooth and glossy. Fold 1/3 of this meringue into the batter to loosen, then fold in the remainder. Pour into the pie dish and bake until set and pale golden, about 30- 35 minutes.
Meanwhile for the compote,combine all ingredients and 1/4 cup of water in a saucepan over medium heat. Bring to the boil , cook for 15 minutes until the berries are softened, and the mixture is slightly thickened. Dust the pudding with icing sugar and serve with the compote and  whipped cream. Enjoy!

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