Baked Blueberry, Lemon And Almond Pudding

• 2 lbs blueberries or 2 lbs blackberries
• 3 -6 ounces sugar (or to taste)
• 1 lemon, zest of
• For the pudding mix
• 4 ounces self raising flour
• 2 ounces ground almonds, dry fried to toast them
• 3 ounces caster sugar
• 3 ounces butter, melted and cooled
• 1 large egg
• 1/4 pint buttermilk or 1/4 pint milk
• 1 lemon, zest of
• 5 drops almond extract
• 2 tablespoons sliced almonds

1. preheat oven to 350u0b0F.
2. butter a 9x12 inch ovenproof dish.
3. put berries, sugar and 1 lemon zest into dish and mix.
4. Sieve the flour into a bowl.
5. add cooled ground almonds and sugar.
6. Beat in the melted butter, egg, buttermilk, lemon zest and almond extract.
7. spoon this over the fruit leaving about 1 inch of fruit uncovered around the sides.
8. sprinkle the flaked almonds over the top and bake until the fruit is bubbling and the pudding is browned, about 40 minutes.

blueberries, sugar, lemon, flour, ground almonds, caster sugar, butter, egg, buttermilk, lemon, drops almond, almonds

Taken from www.food.com/recipe/baked-blueberry-lemon-and-almond-pudding-182719 (may not work)