Self-saucing Blueberry Pudding

2:17 am on 4 April 2009

Serves 6
Preparation time 15 minutes
Cooking time 45 minutes


  • 1½ cups self-raising flour
  • 75 grams butter, diced
  • ½ cup sugar
  • grated rind and juice of 1 orange
  • 1 cup milk
  • 1 cup blueberries, fresh or frozen and defrosted


  • boiling water
  • ½ cup blueberry jam
  • ½ cup sugar


Preheat the oven to 180ºC. Lightly grease a 6-cup capacity ovenproof dish.

Sift the flour into a bowl. Rub in the butter until the mixture resembles fine crumbs.

Stir in the sugar and orange rind and make a well in the centre.

Pour in the milk, add the blueberries and mix with a slotted spoon to form a stiff batter.

Spread the batter into the prepared dish.

Make the orange juice up to 1½ cups with boiling water. Stir in the blueberry jam and sugar and pour over the batter.

Bake in the preheated oven for 45 minutes or until the sponge top is cooked in the centre.

Sprinkle with icing sugar before serving. Delicious accompanied with whipped cream.


Use raspberries and raspberry jam.
Use diced fresh apricots and apricot jam.
Use fresh boysenberries and boysenberry jam.
Use diced peaches and marmalade.

From Afternoons with Jesse Mulligan

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