Corn chip crumble? Go with it

Using corn chips in a crumble sounds wrong but these blueberry puddings taste great.

Warm Mexican corn & blueberry puddings.

Using corn chips in a crumble sounds wrong – but just go with it. It tastes great.

WARM MEXICAN CORN & BLUEBERRY PUDDINGS

300g (2 cups) plain flour

110g (¾ cup) fine polenta

1 teaspoon salt

165g (¾ cup) brown sugar

170g (¾ cup) caster sugar

1½ teaspoons baking powder

250ml (1 cup) soy milk

60ml (¼ cup) vegetable oil

60ml (¼ cup) olive oil

1 teaspoon vanilla essence

Zest and juice 1 lemon

150g blueberries

Blueberry topping

150g blueberries

2 tablespoons cornflour

2 tablespoons caster sugar

Corn chip crumble

2-3 corn chips, crumbled

3 tablespoons polenta

65g (¾ cup) desiccated coconut

2 tablespoons brown sugar

Pinch ground cinnamon

2 tablespoons plain flour

Pinch of salt

2 tablespoons melted butter

Blueberry & lemon sauce

155g blueberries, fresh or frozen

110g (½ cup) caster sugar

¼ teaspoon ground cinnamon

Juice and zest 1 lemon

½ teaspoon vanilla essence

Preheat oven to 170°C. To make puddings place flour, polenta, salt, both sugars and baking powder in a stand mixer with paddle attachment; mix for 10 seconds. Put soy milk, oils, vanilla, lemon zest and juice in a jug. With motor running on low, pour in wet ingredients, turn up to a medium and mix for 1 minute. Fold in blueberries. To make topping, combine blueberries, cornflour and sugar in a bowl and toss. Spray a large 6-hole 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. Bake for 25-30 minutes. Meanwhile, to make the crumble, place ingredients in a bowl and mix well. Spread onto a baking tray; bake for 20 minutes or until golden brown. Set aside to cool, then break it up. To make the sauce, place all ingredients in a saucepan and bring to a simmer. Cook until sugar is dissolved, then blend. Remove puddings from oven and allow to cool for 5 minutes in the tin before inverting onto a wire rack. To serve, spoon sauce over each pudding and sprinkle with crumble. Serves 4-6

Guest chef Shannon Martinez.

Shannon Martinez is head chef at Smith & Daughters, Melbourne. Recipe from Smith & Daughters: A Cookbook (That Happens to be Vegan), Hardie Grant, $48