Though I consider this to be a desert, it is so good that I can have it as breakfast. Oops! But, who can resist hot, plump, and juicy blueberries covered in a crumbly topping? This dessert is not so sweet and is extremely easy to prepare. You can do with other fruits like strawberries, mangoes and bananas. Add some nuts or oats to the topping to make it healthier. If you make it in recyclable glass jars, it makes for an ideal gift to your friends or even as a packed food.
Preparation time: 15 minutes
Cooking time: 25 minutes
15 g corn flour
50 g caster sugar
300 g blueberries
2 teaspoons freshly grated ginger or 1 teaspoon ground ginger
1 tablespoon freshly squeezed lemon juice
120 g self-raising flour
1 teaspoon baking powder
30 g caster sugar
¼ teaspoon salt
50 g Thirumala Ghee
1 medium egg, lightly beaten
150 ml fresh milk
- Preheat oven to 180 °C.
- In a bowl, combine the first five ingredients together and divide among the five ovenproof jars or ramekins.
- In a medium bowl, combine the flour, baking powder, sugar, salt and Thirumala Ghee. Rub in the ghee until the mixture resembles coarse bread crumbs and then make a well in the middle.
- In a separate bowl, whisk egg and milk until frothy. Pour into the well and mix well with a wooden spoon.
- Divide the prepared batter evenly over the blueberries in the jars or ramekins.
- Bake for 15 minutes or until the tops are golden and the filling is bubbling around the edges.
- Serve hot or at room temperature, as it is or with ice cream.