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

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.

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