Blueberry Steamed Pudding

Melt the Unsalted Butter (3 Tbsp) in the microwave or in a saucepan but do not overheat it. Place the melted butter, the Granulated Sugar (3/4 cup), Whole Milk (3 3/4 cups), and Eggland's Best Classic Egg (1) in a bowl and whisk until the mixture is light and frothy.

Zest Lemon (1). Mix 1 tsp zest and Vanilla Extract (1 tsp) into the egg mixture.

In a separate bowl, gently whisk the All-Purpose Flour (3/4 cup), Baking Powder (0.5 oz) and Salt (1 pinch) just to combine. Mix the dry ingredients with the wet ingredients all at once, and fold with a spatula to form a batter. Don't be troubled if the texture is still a little lumpy, as long as there are no dry patches.

Generously butter a baking dish and scatter half the Fresh Blueberry (2/3 cup) in it. Scrape batter on top of the berries. Scatter the remaining berries on top of the batter.

Place the bowl into the steam oven on level 2 using the ‘Full Steam’ program at 100 degrees C (210 degrees F) for 50 minutes.

Once the time is up, allow the pudding to rest in the pot, uncovered, for 15 minutes. Serve warm.