Blueberry Sponge Pudding

Serves 4 to 6.

Ingredients

Eighth Day Sponge Mixture
6 oz (150g) fresh or frozen blueberries

Method

  1. Make the basic sponge mixture without any of the dried fruit and add the blueberries - let them defrost first if they are frozen.
  2. Pour the sponge mixture over the apples, cover with foil and cook on gas mark 4, 180 °C, 350°F. After 25 minutes test with a knife and if it comes out clean then the pudding is cooked, otherwise leave for a further ten minutes and test again.
  3. Cut round the top with a knife and turn out onto a plate to serve.

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