Blueberry Cardamom Sponge Pudding

I have tried time and time again to make an amazing sweet treat with blueberries. As the flavor is quite subtle in a mix of other flavors it can get lost.

So I decided to come up with a recipe that really heroes the blueberry.

This time around I opted for a sponge cake pudding. The sponge cake element would do a great job of soaking up the juice, amplifying the flavor.

Adding cardamom and lemon complimented the blueberry and intensify the soft blueberry flavor.

This recipe definitely celebrates the blueberry and is ever so tasty!

Ingredients:

Sponge:

3 eggs
110g sugar
1 tbsn corn flour
110g self raising flour
1 tsn butter
80g water

Filling:

75g sugar
125g water
800g blueberries
1 tsn lemon zest
1/4 cardamom
2 tsn corn flour

Method:

Preheat oven to 180c degrees and line a 25cm x 30cm cake tin with baking paper.
Beat the eggs in a bowl with electric beaters until thick and creamy.
Add the sugar slowly while beating until the sugar dissolves.
Triple sift the flours into the egg mix and fold until just combine.
Add the butter to the boiling water and stir to combine.
Once the butter mix has cooled pour into the egg mix and fold until just combine.
Pour the batter into the cake tin and bake in the oven for 15 minutes.
Allow the cake to cool in the cake tin.
Place the sugar and water into a saucepan on a high heat until boiling, then turn to low.
Add the blueberries and stir until the berries are soft and squishy.
Add the lemon zest and cardamom and stir until combine.
Pour the mix through a sieve and reserve 180ml the syrup separately.
Place the remaining syrup in a bowl with the corn flour and whisk until the mix is smooth and flour incorporated.
Place the flour syrup back in the saucepan with the blueberries and stir on low heat until the syrup thickens.
Line a 5 cup pudding bowl with plastic wrap, ensuring overhang.
Place the pudding tin onto the sponge and cut around the tin the same size as the base. Repeat for the top of the tin.
Place the small circle into the bottom of the tin.
Cut the remaining sponge into strips to cover the sides of the tin.
Pour the berry mix into the cake tin.
Place the larger sponge circle on the top and push down with hands.
Pull the plastic wrap overhanging on the outside of the tin over the top of the cake.
Place a plate with a weight on top of the cake and place in the fridge for 3 hours (or the longer the better).
Turn the pudding out onto a plate, remove the plastic wrap and brush the remaining syrup on the outside and top of the pudding.
Serve with ice-cream.