100g lactose free butter, plus extra for the basin
200g gluten free self raising flour
1 tsp gluten free baking powder
85g light muscovado sugar
2 large egg, lightly beaten
2 tbsp lactose free milk
Lactose free cream to serve
Butter (lactose free) a small microwave-proof pudding basin. In a separate bowl, rub the lactose free butter into the gluten free flour and gluten free baking powder, then stir in the sugar and blueberries. Gradually add the eggs and lactose free milk to make a wet cake mixture.
Spoon into the basin and make a deep hollow in the centre with the back of the spoon. Cover the basin with cling film, pierce with the tip of a knife and microwave on High for 4½-5 mins until well risen and firm to the touch.
Carefully turn the pud out onto a plate and spoon over a generous amount of syrup. Slice and serve with lactose free cream.