Blueberry Cottage Pudding

Blueberry Cottage Pudding

SheKnows
  • Prep: 15 min
  • Cook Time: 40 min
  • Total: 55 min
  • Serving: 6 servings

Baked blueberry pudding with a sweet Kellogg's All-Bran® topping

Ingredients

  • 500 millilitres (2 cups) fresh or frozen (thawed) blueberries
  • 50 millilitres (1/4 cup) All-Bran Original® cereal
  • 50 millilitres (1/4 cup) granulated sugar
  • 2 millilitres (1/2 teaspoon) grated lemon rind
  • 50 millilitres (1/4 cup) water
  • 125 millilitres (1/2 cup) All-Bran Original® cereal
  • 125 millilitres (1/2 cup) milk
  • 250 millilitres (1 cup) all-purpose flour
  • 7 millilitres (1-1/2 teaspoons) baking powder
  • Pinch (1/2 millilitre or 1/8 teaspoon) nutmeg
  • Pinch (1/2 millilitre or 1/8 teaspoon) salt
  • 50 millilitres (1/4 cup) soft margarine or butter
  • 125 millilitres (1/2 cup) granulated sugar
  • 1 egg
  • 2 millilitres (1/2 teaspoon) vanilla extract

Directions

  1. For fruit bottom, combine blueberries, cereal, sugar, lemon rind and water in greased 1.5-litre (6-cup) round or square baking dish. Set aside.
  2. In small bowl, combine cereal and milk; let stand while you prepare remaining ingredients. Stir together flour, baking powder, nutmeg and salt; set aside.
  3. In small mixer bowl, beat margarine, sugar, egg and vanilla for five minutes. Stir in dry ingredients alternately with cereal mixture. Spread batter carefully over fruit in dish.
  4. Bake at 180 degrees C. (350 degrees F.) 35 to 40 minutes or until toothpick inserted in center comes out clean.

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