lemon and blueberry sponge puddingsrating:
Fromt a Waitrose recipe card from lord knows when. Dairy free!
4 tsp clear honey or maple syrup
100g pure sunflower spread
100g granulated sugar
2 large eggs
100g self-raising flour
100g dried blueberries
Preheat oven to190C, gas 5. Grate the lemon zest and set aside, then cut 4 thin slices off the lemon. Place a lemon slice in the bottom of four greased pudding basins or ramekins, about 200ml in capacity. Drizzle 1 tsp honey or maple syrup over each slice.
Beat sunflower spread and sugar together until pale and fluffy. Whisk in the eggs, then sift the flour over the mix, and fold it in with the lemon zest and the blueberries.
Spoon on top of the lemon slices, and smooth off. Bake for 15-20 minutes till risen and firm to the touch. Leave for a couple of minutes, then turn out onto plates.