Using corn chips in a crumble; sometimes, you can’t question the ingenuity, especially when it tastes this good. They add a touch of saltiness and crunch that makes the sweet, tart blueberry flavor even better and the texture of the rest of the pudding feel even silkier. These puddings are extra great served with a scoop of vanilla ice cream.

Blueberry Puddings With Corn Chip Crumble [Vegan]





For the Puddings:

  • 2 cups plain (all-purpose) flour
  • 3/4 cup fine polenta
  • 1 teaspoon salt
  • 3/4 cup brown sugar
  • 3/4 cup caster sugar
  • 1 1/2 teaspoons baking powder
  • 1 cup soy milk
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1 teaspoon vanilla essence
  • Zest and juice of 1 lemon
  • 5.5 ounces blueberries, fresh or frozen
  • Olive oil spray

For the Blueberry Topping:

  • 5.5 ounces blueberries, fresh or frozen
  • 2 tablespoons corn flour
  • 2 tablespoons caster sugar

For the Corn Chip Crumble:

  • 2–3 corn chips, crumbled
  • 3 tablespoons polenta
  • 3/4 cup shredded coconut
  • 2 tablespoons brown sugar
  • Pinch of ground cinnamon
  • 2 tablespoons plain (all-purpose) flour
  • Pinch of salt
  • 2 tablespoons melted vegan butter

For the Blueberry and Lemon Sauce:

  • 5.5 ounces blueberries, fresh or frozen
  • 1/2 cup caster sugar
  • 1/4 teaspoon ground cinnamon
  • Juice and zest of 1 lemon
  • 1/2 teaspoon vanilla essence


To Make the Puddings:

  1. Preheat the oven to 340°F.
  2. Place the flour, polenta, salt, both sugars, and baking powder in the bowl of a stand mixer with a paddle attachment and mix for 10 seconds to evenly blend the ingredients.
  3. Put the soy milk, both oils, vanilla, and the lemon zest and juice in a jug and stir to combine.
  4. With the motor running on low speed, pour in the wet ingredients then turn up to a medium speed and mix for 1 minute. Fold through the blueberries.
  5. To make the blueberry topping, combine the blueberries, cornflour and caster sugar in a bowl and toss the mixture until the blueberries are well coated.
  6. Spray a large muffin tin with olive oil spray and place a small circle of baking paper in the base of each hole. Spoon a little of the blueberry topping into each hole then top with 2 tablespoons of the muffin mixture. You can make smaller/more muffins if you prefer- just reduce the number of blueberries in the bottom slightly and adjust the cooking time.
  7. Bake in the oven for 25–30 minutes or until a skewer inserted into the center of a muffin comes out clean.

To Make the Corn Chip Crumble:

  1. Place all of the ingredients in a mixing bowl and rub the mixture through your hands until everything is coated in the melted butter and well combined. Spread the mixture evenly onto a baking tray and bake for 20 minutes or until golden brown.
  2. Set aside to cool to room temperature, then break it into crumble-sized pieces, although keep the texture a little rough.

To Make the Blueberry and Lemon Sauce:

  1. Place all of the ingredients in a small saucepan and bring to a gentle simmer. Cook until the sugar is dissolved, then pour into a blender and blend until smooth.

To Assemble:

  1. Once the muffins are cooked, remove from the oven and place a chopping board or tray on top of the muffin tin, gently pressing down to flatten the cakes. Allow the muffins to cool for 5 minutes in the tin before inverting onto a wire rack.
  2. Spoon a little of the sauce onto the base of each serving plate and place a pudding on top. Drizzle with a little extra sauce, then scatter the crumble mix over the plates.