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420 g (750 ml) cake flour
100 g (125 ml) sugar
10 ml cinnamon
250 g Clover Mooi River Butter, cold and cubed
25 ml cold water
625 ml Clover Cream
50 g (60 ml) castor sugar
500 ml blueberries
100 g (250 ml) nuts (walnuts, hazelnuts), finely chopped
Prepare sauce by combining ingredients and bringing to boil.
Remove and pour half of sauce over pudding.
Bake for another 10 minutes and serve with remainder of sauce.
CLOVER INGREDIENTS USED IN THIS RECIPE