Blueberry Puddings With Corn Chip Crumble
[Vegan]

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.