Blueberry & coconut pudding

• caster sugar↗50g g
• soft butter50g g
• large egg↗1
• self-raising flour↗50g g
• desiccated coconut↗50g g

  plus 2 tsp

• crème fraîche↗50g g

  plus extra to serve

• zest and juice 1 lemon
• punnet of blueberries180g g

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.

2. 2

   Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.