Blueberry Cheese Pudding Cake

Blueberry Cheese Pudding Cake

Ingredients

Cake Base

20cm square vanilla sponge cake (1.5cm thick)

Set A

500g milk

80g sugar

3 teaspoons Agar-agar powder

125g cream cheese

100g blueberries (crushed)

Set B

2 tablespoons cornflour

20g water

2 eggs

2 tsp gelatine

25g water

Directions

1.      Cook (Set A) until it boils. Stir in cream cheese and cook until well combined and smooth.

2.      Add blueberries and then corn flour & egg mixture (Set B).  Stir while cooking until thick.  Remove from heat.

3.      Premix gelatine with 25g water and place it over hot water.  Stir until gelatin dissolves.  Add it into the cheese mixture.  Mix until well blended.

4.      Place the vanilla sponge cake at the bottom of 20cm square pan.  Pour the cheese pudding mixture from step (3) over the cake.  Leave to set and cool.  Then refrigerate for 3 hours.

5.      Remove the pudding from the pan and cut it into the required size to serve.