This week on the Great British Bake Off (GBBO) saw the contestants having to bake puddings. In my dialect of English, ‘pudding’ refers to anything that you eat after your main course of a meal, whether it be a traditional sponge pudding, a cake, a chocolate bar, or even a yoghurt or a piece of fruit. Others may think of this as ‘dessert’ or ‘afters’ or something else. For the GBBO, pudding definitely referred to traditional puddings – the first bake was the contestants’ own choice of sponge puddings (two varieties of six individual puddings), the second was a ‘Queen of Puddings’ (not my thing as it contains custard, yuk!), and the third was a Strudel. The second and third looked extremely hard to make, especially the pastry for the Strudel, which had to be rolled out to be paper thin. I decided to stick with what I know best for this week, and make some sponge puddings. I used to make proper puddings quite a bit when Tom and I were first together (the way to a man’s heart is through his stomach?!), but recently I haven’t make them, particularly since being pregnant (both times) and not wanting anything too sweet and stodgy.
With that in mind, I went for a relatively light and not too sweet option. I used margarine instead of butter, so the consistency was light and fluffy. The blueberries were quite tart, and that blended well with the sweetness of the white chocolate, so neither flavour overpowered the other and it was a good balance of sweetness. I love the colour that blueberries give to cakes and puddings – more of a purple than a blue, to my eyes at least, and it gives an otherwise plain-looking sponge a ripple of bright colour running through it. Here’s the recipe if you fancy giving it a go – it’s very easy!
- 120g sugar
- 120g margarine
- 120g self-raising flour
- 2 eggs
- 150g blueberries
- 100g white chocolate, cut into chunks
- Preheat the oven to 180ºC (fan)
- Cream the margarine and sugar together in a bowl.
- Beat in the eggs until the mixture is smooth and not lumpy in texture.
- Add the flour and stir until well combined.
- Add the blueberries and white chocolate, and stir until evenly distributed, but don’t over-mix the mixture.
- Spoon the mixture into 6 individual pudding basins, so they are about two thirds full.
- Place the basins into a large ovenproof dish, like a roasting tin. Add cold water to the roasting tin so that the basins are sitting in a bath of water (in techie baking speak this is called a ‘Bain Marie’, and it means that as the water heats up in the oven, the steam produced helps keep the puddings moist).
- Bake for about 30 minutes, until the top is golden and a skewer inserted into the centre comes out clean.
- Leave to cool, and then remove from the basins. Eat as fresh as possible, but can be heated up in the microwave if eaten later.