Blueberry Shortcake Puddings

An experiment that worked! Inspired by watching Celebrity Masterchef! Easy, tasty pud.

1. 1

   Cream together the butter and both types of sugar. Sift in the flour and baking powder and bring together to form a soft dough. You can either do these 2 steps by hand, or in a food processor, but don’t overmix once the flour has been added. If it seems dry and crumbly, just persevere as it will come together. Roll into a sausage shape and place in the fridge to chill for 20 minutes. If you want to make in advance and leave in the fridge for longer, take out 10 minutes before you want to use it so that it is not rock hard.
   Preheat oven to 180C.
   Rub a little extra soft butter inside the ramekins, covering the base and sides. Add a ½ teaspoon of sugar to each, then fill the ramekins with blueberries and sprinkle another ½ teaspoon of sugar on top of the fruit.
   Remove the shortcake from the fridge and cut into 4. Press a piece into each ramekin, on top of the blueberries, to make a lid. Press down well. Use the last teaspoon of sugar to sprinkle on top of the shortcake.
   Place the ramekins on a baking tray to catch any juices that bubble over. Bake in the preheated oven for about 20 minutes until the shortcake is golden and the fruit is bubbling around the edges. Serve warm, straight from the dishes, with cream, creme fraiche, ice cream or custard.