Ingredients:

• 1.5 cups – Blueberries
• 1.5 cups – Sugar
• 1 tsp – Lemon juice
• 1.5 tsp – salt
• 1.5 cups – flour
• 1.5 tsp – baking soda
• 1 tsp – baking powder
• 1.5 tsp – ground Ginger
• 1 tsp – chopped Lemon zest
• 1.5 cups – Molasses
• 1.5 cups – Milk
• 1 large Egg
• 1 tbsp – sweet butter, melted
• Chantilly Cream
• Blueberry sauce
• For Blueberry sauce:
• 4 cups – Blueberries
• 1.5 cups – simple syrup
• 1 tsp – Lemon juice
• 1 pinch salt

Method:

1. Simmer the blueberries, syrup, lemon juice and salt until they begin to give off their juice.
2. Puree half of the blueberries in a food processor and strain puree through a strainer with medium-sized holes.
3. Stir the puree back into the rest of the blueberries.
4. Toss the blueberries with sugar, lemon juice and salt then place them in the bottom of the pudding mould.
5. Sift together the flour, baking soda, baking powder, ginger and the 1.5 tsp of salt.
6. Stir in lemon zest. Set aside.
7. In a large bowl, whisk together the molasses, milk, egg and butter.
8. Add the dry ingredients and mix until smooth.
9. Pour the batter into the mould over the blueberries and cover the mould with the lid.
10. Put the mould in a pot large enough to enclose it with at least two inches clearance all around the mould.
11. Fill the pot with hot water one third of the way up the sides of the mould, cover and simmer (not boiling) for one hour.
12. Let the pudding cool down for 10 minutes, then invert it on to a plate.
13. Serve with Chantilly and blueberry sauce.