Friday, March 31, 2017

Lemon Blueberry Pudding made in Instant pot

8-10 slices of Bread shredded into bits
1 1/2 to 2 cups milk
1 egg
1/2 cup granulated sugar (or as per sweetness desired)
1/2 tsp cinnamon powder
1 tsp vanilla extract
1/2 cup blueberries
1/2 tsp Lemon Rind
Salt as per taste
6-8 tbsp Butter (unsalted) + 1 tbsp for greasing the bowl
Small sheet of aluminium foil

In a bowl whisk the egg, sugar, ground cinnamon, vanilla extract, & milk. Mix all the ingredients well until the sugar dissolves. Now to the mixture add as much bits of bread as will get absorbed in the milk (I used around 8 to 10 slices of whole grain white bread, u can use any bread of ur choice) Then to it add a pinch of salt, butter, some lemon rind and the blueberries . Lastly add some roasted unsalted cashews. Now take a pyrex 4 cup bowl and grease the inside of it with butter. Now sprinkle some granulated sugar over the butter. Thereafter pour the batter into the pyrex bowl. Grease a piece of aluminum foil and cover the bowl. Add 2 cups water to the instant pot. 
Place the bowl on a trivet. Cover the pot and seal. Set it to 20 minutes manual settings and allow NP release. Once done remove and serve .


  • Alternatively this recipe can be made and baked in an oven at 350 Deg F for approx 40-50 mins. 
  • When baking in the oven you need not cover with aluminium foil

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