Blueberry Cottage Pudding

6 servings SERVINGS

This pudding turns dessert upside down. On the bottom you have juicy fruit and on top is a moist and perfectly-crumbed cake.

Ingredients

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

Directions

1. For fruit bottom, combine blueberries, cereal, sugar, lemon rind and water in greased 1.5 L (6 cup) round or square baking dish. Set aside.

2. In small bowl combine cereal and milk and let stand while preparing remaining ingredients. Stir together flour, baking powder, nutmeg and salt; set aside.

3. In small mixer bowl, beat together margarine, sugar, egg and vanilla for 5 minutes. Stir in dry ingredients alternately with cereal mixture. Spread batter carefully over fruit in dish.

4. Bake at 180°C (350°F) 35-40 minutes or until toothpick inserted in centre comes out clean.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.