Name: Blueberry, Walnut & Golden Syrup Pudding
Prep time: 25 min
Cook time: 1 h 10 min
Ingredients: 125g butter, melted and cooled + extra for greasing; 1 2/3 cups self-raising flour, sifted; 2/3 cup brown sugar; 1/2 cup walnuts, chopped; 1 cup full cream milk; 1 egg (at room temperature); 2 tablespoons golden syrup; 300g Creative Gourmet frozen Blueberries; Sifted icing sugar, for dusting; Vanilla ice-cream or whipped cream, to serve; 1/3 cup brown sugar; 2 teaspoons cornflour; 2 tablespoons golden syrup; 1 1/4 cups boiling water

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Pudding

Preheat oven to 180°C/160°C fan-forced. Grease an 8-cup (about 6cm deep) ovenproof dish with butter and place on a baking tray lined with non-stick baking paper
Sift flour into a large bowl and stir in brown sugar and walnuts. In a jug, whisk milk, egg, melted butter and golden syrup together. Pour into flour mixture
Reserve 1/3 cup frozen blueberries and add remaining frozen blueberries to pudding mixture. Gently stir with a metal spoon until well combined. Spoon into prepared dish

Sauce

To make sauce, combine brown sugar and cornflour in a small bowl. Sprinkle evenly over pudding Combine golden syrup and boiling water in a heatproof jug. Pour mixture over the back of spoon on to the pudding
Sprinkle with reserved frozen blueberries. Bake for 1 hour 10 minutes to 1 hour 15 minutes until firm to touch. Set aside for 5 minutes. Lightly dust with icing sugar. Serve with ice-cream or cream

Pudding

Preheat oven to 180°C/160°C fan-forced. Grease an 8-cup (about 6cm deep) ovenproof dish with butter and place on a baking tray lined with non-stick baking paper
Sift flour into a large bowl and stir in brown sugar and walnuts. In a jug, whisk milk, egg, melted butter and golden syrup together. Pour into flour mixture
Reserve 1/3 cup frozen blueberries and add remaining frozen blueberries to pudding mixture. Gently stir with a metal spoon until well combined. Spoon into prepared dish

Sauce

To make sauce, combine brown sugar and cornflour in a small bowl. Sprinkle evenly over pudding Combine golden syrup and boiling water in a heatproof jug. Pour mixture over the back of spoon on to the pudding
Sprinkle with reserved frozen blueberries. Bake for 1 hour 10 minutes to 1 hour 15 minutes until firm to touch. Set aside for 5 minutes. Lightly dust with icing sugar. Serve with ice-cream or cream

Pudding

Preheat oven to 180°C/160°C fan-forced. Grease an 8-cup (about 6cm deep) ovenproof dish with butter and place on a baking tray lined with non-stick baking paper
Sift flour into a large bowl and stir in brown sugar and walnuts. In a jug, whisk milk, egg, melted butter and golden syrup together. Pour into flour mixture
Reserve 1/3 cup frozen blueberries and add remaining frozen blueberries to pudding mixture. Gently stir with a metal spoon until well combined. Spoon into prepared dish

Sauce

To make sauce, combine brown sugar and cornflour in a small bowl. Sprinkle evenly over pudding Combine golden syrup and boiling water in a heatproof jug. Pour mixture over the back of spoon on to the pudding
Sprinkle with reserved frozen blueberries. Bake for 1 hour 10 minutes to 1 hour 15 minutes until firm to touch. Set aside for 5 minutes. Lightly dust with icing sugar. Serve with ice-cream or cream