Berry Pudding Cake (The Best)
Berry Pudding Cake (The Best)
Rating: (1 rated)
  • 1 cup (250 ml) sugar
  • 2 tsp (10 ml) cornstarch
  • 2 cups (500 ml) frozen raspberries
  • 2 cups (500 ml) frozen blueberries
  • 3/4 cup (180 ml) unbleached all-purpose flour
  • 1 tsp (5 ml) baking powder
  • 1 pinch salt
  • 6 tbsp (90 ml) unsalted butter, softened
  • 1 egg
  • 1/2 tsp (2.5 ml) vanilla extract
  • 1/4 cup (60 ml) milk
  • Preparation
  • With the rack in he middle position, preheat the oven to 350 °F (180 °C).
  • In an 7-inches (18 cm) in diameter stainless steel saucepan (approximately 8 cups (2 litres) in capacity), combine 1/2 cup (125 ml) of the sugar and the cornstarch. Add the fruit and toss well.
  • In a bowl, combine the flour, baking powder and salt. Set aside.
  • In another bowl, cream the butter and the remaining sugar (1/2 cup/125 ml) with an electric mixer. Add the egg and vanilla. Mix thoroughly. Stir in the dry ingredients alternately with the milk. Spoon over the fruit in the pan.
  • Bake for 1 hour to 1 hour and 15 minutes (see note) or until a toothpick inserted in the centre of the cake comes out clean. Let cool. This pudding cake is better the same day.
  • Description
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