Gluten-free Blueberry Sponge Pudding

At this time of year, when the weather's cold and windy, and the nights are drawing in, there's no better treat than a sponge pudding.
I use this basic recipe where I've substituted gluten-free flour:
2 oz margarine
2 oz caster sugar
1 egg
3 oz Doves Farm Gluten-free Self-raising Flour
3 tbsp milk

This serves 4 people; any leftovers can be frozen.



Mix all the ingredients together with a spoon, electric whisk or food processor, until well mixed and a smooth dropping consistency.
You can also add:

2 tbsp jam to the bottom of the basin

2 tbsp lemon curd to bottom of the basin + grated rind of a lemon to mixture

2 tbsp Golden Syrup to bottom of the basin (the one in a squeezy bottle is easiest)

1 tbsp cocoa to mixture

Or a handful of blueberries (as you can see here) and pour into a greased 1 pint basin. Cover with greaseproof paper with a pleat in the middle to allow for rising, and tie with string.
You can then cook in a slow cooker for about 3 hours, or a pressure cooker for 50 minutes (according to the manufacturer's instructions) or do what I do, and simply pop it in the microwave for 5 minutes whilst I make the custard.

For basic custard you need:
1 tbsp custard powder
1 tbsp sugar
½ pint of milk

Mix the powder and sugar with a little of the milk, then add to the rest in a saucepan and, stirring all the time, bring to the boil.
You can also ring the changes by using cornflour instead of custard powder, and adding 1tbsp of cocoa to make a chocolate sauce, delicious with the chocolate pudding.
Any custard or cornflour should be gluten-free, the only problem arising when it is made on the same production line as gluten products. If you want to be sure, you can buy Doves Farm Organic Corn Flour which is gluten-free, and add the contents of  ½ a vanilla pod, or a few drops of vanilla essence.

I hope that you like this pudding. It is really quick and easy to make when visitors turn up unexpectedly, and of course, it's one that everyone can eat!