Blueberry Yoghurt Pudding
- Heat oven to 180°C. Grease a 22cm ring tin and dust with flour. Place eggs and sugar in a bowl and whisk until thick and pale. Stir in yoghurt and finely grated lemon zest.
- Sift flour and baking soda over the bowl, then fold dry ingredients into the egg mixture. Pour mixture into prepared cake tin and scatter evenly with frozen berries.
- Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Remove to cool in the tin for 30 minutes, then turn out and slice. Serve warm with dollops of yoghurt.
Tip: To make a delicious, hot blueberry sauce to serve with this pudding, simmer 1 cup frozen blueberries with ½ cup water and ¼ cup sugar for 3 to 4 minutes.