Maple Blueberry Pudding Cake

Saturday 18 April 2015

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You would be forgiven for thinking this is a somewhat ugly dessert . . .  but this is one dessert where you don't want to judge the book by it's cover, for it's fabulously delicious!

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First you make a delectable blueberry, maple and cream base which is as simple as combing four ingredients together in a saucepan and bringing it to the boil.   That then gets poured into the base of a casserole dish.

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 That then gets topped with a buttery cornmeal type of cake batter.  It's a bit thick for pouring, so just dollop it carefully on top of the hot blueberry mixture.

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Pop it into the oven and half an hour later you are rewarded with the most scrumptious dessert ever.   Serve it warm with some softly whipped cream or a bit of vanilla ice cream on top.  Gorgeous darling . . .  simply gorgeous.

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*Maple Blueberry Pudding Cake*
Serves 6 to 8
A delicious dessert, with a rich blueberry, maple and cream base and a buttery cornmeal cake topping.  Serve warm with whipped cream or vanilla ice cream for a real treat!

200g of frozen or fresh blueberries (2 cups)
225g of pure maple syrup, amber grade (1 cup)
160g of double cream (2/3 cup heavy cream)
pinch of sea salt
the finely grated zest of one unwaxed lemon
For the topping:
100g of plain flour (2/3 cup)
56g of cornmeal (1/3 cup)
1 1/2 tsp of baking powder
3 TBS sugar
1/2 tsp salt
1 large free range egg
120ml of whole milk (1/2 cup)
125g of melted butter (1/2 cup)
1 tsp vanilla

Softly whipped cream or vanilla ice cream to serve

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Preheat the oven to 200*C/400*F/ gas mark 6.  Have ready an 8 inch square glass baking dish.
Combine the berries, syrup, cream and sea salt in a saucepan.   Bring to the boil, stirring.   Reduce to a simmer and cook for one minute.  Remove from the heat.

Whisk the flour, cornmeal, baking powder, sugar and salt together.   Whisk together the milk, butter, vanilla and egg in a large bowl.   Stir in the dry mixture and whisk to thoroughly blend.

Pour the berry mixture into the baking dish.  Dollop the cornmeal batter over top.  Bake in the heated oven for about 28 to 30 minutes until the cake is well risen and golden brown and the berrys are bubbling at the edges.   Allow to cool for 15 minutes before serving.   Serve warm topped with your choice of whipped cream or ice cream.  Delicious!

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I am sure some of you must be really admiring this lovely enamel coffee pot I received from Flamingo Gifts.     It's the Folklore Coffee Pot Day, by Wild & Wolf Ltd.  (It also comes in Night, which is all blue I believe).    I just fell in love with it's bright colours and folk styling.

"A dreamy tale of curious creatures in an enchanted woodland, told without words in a lush palette of rich blues, yellows & Oranges.  Ideal for the home, camping, festivals or picnics in the park."

Do hop on over to the Flamingo Gifts site.  It's just wonderful.  I spent hours looking at all of their giftware.  There's something for just about everyone! 


  1. It's adorable:)

    Thanks for all the recipes you take the time to share Marie!

  2. You're welcome Monique. Thank YOU for being a faithful commentator! I get about 16,000 people visiting each day but nobody says anything Its actually a good thing they don't because I don't think I could respond to 16,000 comments! haha

  3. I love the pics Marie!
    Look beautiful!
    And you know.I love berries:)
    I love this recipe !!


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