Skip to content Skip to navigation
Promo Alerts

Never miss another great deal with promo alerts!

Simply activate Promo Alerts on products you love to buy.
Get the latest promos delivered straight to your inbox.

Are you sure you want to opt out?

You won't receive email alerts on in-store promotions

Yes

Gluten-free Blueberry Pudding

60 Minutes
8 Servings
11 Ingredients

Description

What’s better than a warming winter dessert? One made with a superfood ingredient, like this Gluten-free Blueberry Pudding! Bursting with fresh blueberries, Tango Fruit and cinnamon, you’d be excused if you go for seconds.

The sponge can be made in an air fryer with gluten-free cake flour, oat flour or Simple Truth Almond Flour, which creates a light and fluffy texture that perfectly complements the juicy blueberries. Topped with a sprinkling of castor sugar and fresh blueberries, this pudding will fill your kitchen with the most delightful aromas.

Once golden brown on the top, you can dish up. Serve warm with cream or ice cream and a cup of Forage and Feast tea. It’s the ultimate winter comfort dessert.

Find everything you need for this Gluten-free Blueberry Pudding recipe at your nearest Checkers store now, or shop on Sixty60 and get it delivered in 60 minutes.

Directions

1. Preheat your air fryer to 160°C. Make sure to use a 2-litre capacity air fryer that is safe for use with dishes.

2. Mix the berries (set aside a handful), Tango Fruit juice and rind, cinnamon and salt, and then pour the mixture into the baking dish.

3. Air fry the blueberries for 5 minutes, then give them a good stir.

4. Beat the butter, sugar (excluding the 2 tbsp.), and 1 egg together until light and fluffy. Add the other two eggs while continuing to beat.

5. Sift the dry ingredients into the butter and egg mixture, and then add the milk.

6. Gently mix everything until just smooth and spoon the batter onto the blueberries.

7. Carefully spread the batter out so that it covers the blueberries.

8. Dust with castor sugar and sprinkle the last handful of berries over the surface.

9. Air fry for 40-50 minutes (depending on the air fryer brand and the shape of the baking dish) or until the top is golden and brown, and the sponge layer is cooked through. If the top starts browning before the centre is cooked, cover it with a layer of foil.

10. Serve with cream, custard or ice cream.

Ingredients

  • 4 cups fresh blueberries 
  • Juice and finely grated rind of 1 Tango Fruit
  • 1 tsp. cinnamon 
  • A generous pinch of salt

 

For the Sponge:

  • 45g butter
  • 1 cup castor sugar (keep 2 tbsp. aside for dusting)
  • 3 eggs
  • 130g (about 1 cup) gluten-free cake flour 
  • 1½ tsp. baking powder 
  • ¼ tsp. salt 
  • ½ cup milk