(Serves 8-10)

Blueberries provide lemon delicious pudding with small bursts of summery flavour. A terrific dessert to whip up when you are in a hurry.

INGREDIENTS

METHOD

• Preheat oven to 180ºC. Grease 1 x 29cm oval gratin with baking spray or melted butter.
• Into the bowl of a food processor fitted with a metal blade, place butter and sugar, and process till pale and creamy. Add egg yolks and process for 1 minute till well combined.
• Add flour and milk and process to make a smooth batter. You will need to scrape mixture from sides of processor bowl and process again to achieve this.
• Add lemon juice and zest and pulse to combine. Remove batter from food processor to a bowl.
• Place egg whites into a bowl and whisk till soft peaks form. Gently fold egg whites into batter using a metal spoon. Pour batter into prepared gratin.
• Sprinkle batter with blueberries.
• Stand gratin in a roasting tray and pour in hot water to come halfway up the sides of gratin.
• Place in oven and bake for 25-35 minutes or till mixture is set but still wobbly when you gently shake the gratin.
• Serve warm with lots of cold whipped cream.