Blueberry Self Saucing Pudding Recipes

Steps:

• Preheat the oven to 356°F Lightly grease a 6-cup capacity baking dish.
• In a large bowl sift the flour and baking powder.
• Add the butter and rub with fingertips until the mixture comes together like fine breadcrumbs.
• Add the sugar and orange zest and mix through. Make a well in the center and pour in the milk. Add the blueberries and mix together to form a stiff batter.
• Pour the mixture into the prepared dish.
• To make the sauce, squeeze the orange into a measuring glass and top with boiling water to make 1 1/2 cups total. Stir in the jam and sugar until dissolved.
• Pour the sauce over the pudding mixture and bake in the oven for 45 mins or until the pudding is cooked through.
• Serve hot from the oven sprinkled with icing sugar and topped with ice-cream or yoghurt.

Steps:

• Spread half the blueberry pie filling onto bottom of crust.
• Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
• Refrigerate 3 hours or until firm.

Steps:

• Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.