This summertime dessert was inspired by my buddy Aku, who frequently serves a similar dish to guests. I too keep it in heavy rotation at this time of year, primarily because of its simplicity. The cornmeal in the batter imparts texture and crunch to an otherwise tender delicacy, which is topped with blueberries that sink into the sponge as it bakes. I highly recommend a big pour of cream as the only additional request.

Blueberry cornmeal pudding
Prep 15 min
Cook 40 min
Serves 6
60g unsalted butter, melted, plus extra for greasing
350g fresh blueberries
130g caster sugar
Zest and juice of ½ lemon
130g plain flour
75g fine cornmeal
1½ tsp baking powder
½ tsp fine salt
160ml milk
1 egg
1 tsp vanilla bean paste

Prepare a baking dish with butter and preheat the oven to 190C (170C fan)/375F/gas 5; preheat the oven to 190C (170C fan)/375F/gas 5.

Place the blueberries, 50g of the sugar, and the lemon zest and juice in a small saucepan, bring to a simmer over low heat, and simmer for three to five minutes, stirring occasionally, until the berries are syrupy and the sugar has dissolved. Remove from heat and allow it to cool slightly.

Combine the remaining sugar, flour, cornmeal, baking powder, and salt in a basin. Create a well in the center and add the melted butter, milk, egg, and vanilla extract. Whisk until smooth, then pour into the buttered dish and top with the blueberry mixture, including the syrup.

Bake for 30 to 35 minutes, or until the sponge is firm to the touch and a skewer inserted in the center emerges relatively clean (blueberry juice notwithstanding). Allow to slightly cool before serving warm with cream.