There are only two things happening in New Zealand this week. One, the royals are here (no, not the Royals immortalised by Lorde, the other ones). Two, it is raining. Incessantly. Torrentially. Mistily. Irritatingly. We are all trapped indoors, with nothing to do but assess Kate’s hair and worry about whether Prince George’s carseat is installed correctly. And think about what to have for pudding.
Blueberry Orange Delicious
This is the sort of pudding your Nana probably used to make, given a bit of a makeover. It’s all about the textural contrast – soft sponge on top, silky custard underneath. You can make them ahead of dinner – they’re fine to eat slightly warm.
1 cup frozen blueberries
50g very soft butter
½ cup caster sugar
Finely grated rind of 2 oranges, plus the juice of one of them
1 tsp orange blossom water (or vanilla extract)
3 Tbsp ground almonds
2 eggs, separated
Heat the oven to 170C. Grease four ramekins (about 200ml capacity) or cups and set them in a deep roasting dish.
Divide the blueberries between the ramekins.
Beat the butter and sugar together – it will be tricky, but persevere – then add the orange zest and orange blossom water or vanilla and mix well. Stir in the flour.
Add the egg yolks and milk and beat again to form a smooth batter.
In a separate bowl, beat the egg whites to stiff peaks, then gently fold them into the batter. Carefully pour the mixture over the blueberries.
Fill the roasting dish with hot water – it needs to come halfway up the sides of the ramekins – and put it in the oven.
Bake for 20 minutes, until the sponge is risen and golden. Serve warm or hot (though they are pretty good cold the next day too).
Have a great weekend, everyone x