Blueberry Pancake Pudding
This is our take on bread and butter pudding and we think it is just delicious. It makes a wonderful Christmas or summer dessert made with in-season blueberries and mint. We guarantee it will have the guests coming back for more!
Ingredients
Serves 6
2 eggs
2 teaspoons vanilla extract
2 tablespoons sugar
125ml cream
125ml milk
Zest 1 lemon
1 punnet blueberries
2 packets Marcel’s Merry Blueberry Pancakes or Happy Pancakes
Softened butter
Handful chocolate chips
Icing sugar to dust
Mint leaves to garnish
Method
Pre-heat the oven to 180oC. Put the eggs, vanilla, sugar and lemon zest into a shallow dish and whisk to combine. Add in the cream and milk and whisk again.
Butter one side of the pancakes, cut in half and put into the egg mixture to soak in batches. Then arrange the pancakes, overlapping them with the cut-side down, in a small baking dish (ours was 220 x 160mm). Once you have filled the dish, cut the remainder of the halves in half again and arrange these quarters in the gaps on the outside edges of the dish. Pour the remainder of the egg mixture over the pancakes, scatter over a couple of handfuls of blueberries and a handful of chocolate chips and put into the oven and bake for 20 minutes or until the mixture is set.
Remove from the oven, dust with icing sugar, scatter over extra blueberries and mint leaves then serve.
