Blueberry, basil + almond pudding pie

Method

1. Preheat the oven to 180°C. Grease the cake tin or flan dish with butter and place the basil leaves on the bottom of it. Pour over the blueberries and set aside. Combine the flour, baking powder and almonds. In another bowl whisk the sugar and eggs for about 3 minutes until frothy. Gently fold in the flour and almonds, keeping as much air in the mixture as you can. Pour the mixture on top of the blueberries, let it settle for a couple of minutes, then cook for 35–45 minutes, until the batter is golden and the blueberries’ juice is bubbling up the sides of the cake tin.
2. Remove the tin from the oven and run a palette knife around the edge to loosen the pudding. Leave to stand for a few minutes, then put a wire rack on top of the tin and flip it upside down to cool on the rack. This is nice served warm, with a big dollop of sour cream, plain yoghurt or crème fraîche, or kept in the fridge and eaten cool at any time of the day.