Blueberry Self Saucing Pudding

INGREDIENTS

• 2 cups self-raising flour
  
• 1/4 cup sugar
  
• 1/2 cup Prenzel Butter Sunflower Oil
  
• 1 egg
  
• 1 cup milk
  
• Grated lemon rind
  
• 1 1/2 cups frozen blueberries
  
• 375g jar blueberry jam
  
• 3/4 cup boiling water
  
• 1/4 cup Prenzel Crème de Cassis Premium Liqueur
  

METHOD

Preheat oven to 180°C.

Sift the flour and sugar into a bowl.

Blend the butter oil, egg, milk and lemon rind together and pour into the dry ingredients.

Mix together gently. Scatter the blueberries over the base of a well greased, 2 litre capacity pie dish. Dot the batter on top.

Mix the jam, boiling water and Prenzel Crème de Cassis Premium Liqueur and pour carefully over the top of the batter.

Bake for 40-45 minutes until the pudding is golden and well risen.

Stand for 5 minutes before serving with whipped cream.