1 cup flour
½ teaspoon baking soda
75g butter
½ cup brown sugar
2 eggs
1 cup blueberries
¼ cup milk
½ cup chopped pecans

Blueberry Sauce

½ cup sugar
1 ¼ cups blueberries
¼ cup bourbon

Sift flour and baking soda into a bowl. Cream butter until light and fluffy. Add eggs and beat well. Toss blueberries in flour mixture, then combine with egg mixture. Add milk and nuts. Grease a pudding basin of four-cup capacity. Pour the mixture into the basin. Secure with basin lid or a circle of baking paper cut to fit the basin rim than a cover of foil. Secure tightly with string. Stand basin on a trivet in a saucepan of boiling water to some half way up the basin. Bring to the boil then simmer for 1 ½ hours. Check the water level occasionally, topping up with more boiling water if necessary. Remove pudding from saucepan and turn out onto a warm serving dish. Serve with sauce.

Blueberry Sauce:

Slowly bring sugar and blueberries to the boil, stirring all the time until the sugar has dissolved. Cool. Add bourbon.