Warm Mexican corn & blueberry puddings

Warm Mexican corn & blueberry puddings

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

Using corn chips in a crumble – let’s just put it down to Shannon's weirdo brain. Sometimes, you can’t question the ingenuity, especially when it tastes this good. These puddings are extra great served with a scoop of vanilla ice cream.

Ingredients

Quantity Ingredient

Puddings

Quantity Ingredient
300g plain flour
110g fine polenta
1 teaspoon salt
165g brown sugar
170g caster sugar
1 1/2 teaspoons baking powder
250ml soy milk
60ml vegetable oil
60ml olive oil
1 teaspoon vanilla essence
1 lemon, Zested and juiced
150g blueberries, fresh or frozen
olive oil spray

Blueberry topping

Quantity Ingredient
150g blueberries, fresh or frozen
2 tablespoons cornflour
2 tablespoons caster sugar

Corn chip crumble

Quantity Ingredient
2-3 corn chips, crumbled
3 tablespoons polenta
65g desiccated coconut
2 tablespoons brown sugar
pinch ground cinnamon
2 tablespoons plain flour
pinch salt
2 tablespoons melted butter

Blueberry & lemon sauce

Quantity Ingredient
155g blueberries, fresh or frozen
110g caster sugar
1/4 teaspoon ground cinnamon
1 lemon, zested and juiced
1/2 teaspoon vanilla essence

Method

  1. Preheat the oven to 170°C.
  2. To make the puddings place the flour, polenta, salt, both sugars and baking powder in the bowl of a stand mixer with a paddle attachment and mix for 10 seconds to evenly blend the ingredients.
  3. Put the soy milk, both oils, vanilla and the lemon zest and juice in a jug and stir to combine.
  4. With the motor running on low speed, pour in the wet ingredients then turn up to a medium speed and mix for 1 minute. Fold through the blueberries.
  5. To make the topping, combine the blueberries, cornflour and caster sugar in a bowl and toss the mixture until the blueberries are well coated.
  6. Spray a large 6-hole muffin tin with olive oil spray and place a small circle of baking paper in the base of each hole. Spoon a little of the blueberry topping into each hole then top with 2 tablespoons of the muffin mixture. You can make smaller/more muffins if you prefer – just reduce the number of blueberries in the bottom slightly and adjust the cooking time.
  7. Bake in the oven for 25–30 minutes or until a skewer inserted into the centre of a muffin comes out clean.
  8. Meanwhile, to make the corn chip crumble, place all of the ingredients in a mixing bowl and rub the mixture through your hands until everything is coated in the melted butter and well combined. Spread the mixture evenly onto a baking tray and bake for 20 minutes or until golden brown. Set aside to cool to room temperature, then break it into crumble-sized pieces, although keep the texture a little rough.
  9. To make the blueberry and lemon sauce, place all of the ingredients in a small saucepan and bring to a gentle simmer. Cook until the sugar is dissolved, then pour into a blender and blend until smooth.
  10. Once the muffins are cooked, remove from the oven and place a chopping board or tray on top of the muffin tin, gently pressing down to flatten the cakes. Allow the muffins to cool for 5 minutes in the tin before inverting onto a wire rack.
  11. Spoon a little of the sauce onto the base of each serving plate and place a pudding on top. Drizzle with a little extra sauce, then scatter the crumble mix over the plates.
Tags:
Vegan
Plant-based
Vegetarian
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