Berry Pudding Cake
Berry Pudding Cake
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  • 2 cups (500 ml) fresh berries of your choice (blueberries, raspberries, strawberries, etc.).
  • 1/4 cup (60 ml) sugar
  • 1/2 recipe scone dough
  • 2 tablespoons (30 ml) 35% cream
  • Sugar
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 F).
  • In a bowl, combine the fruit and sugar. Divide among six 125 ml (1/2 cup) ramekins. Place on a baking sheet.
  • On a floured work surface, roll out the scones dough to about 2-cm (3/4 inch) thick.
  • With a round cookie cutter, the same size as the ramekins, cut out 6 discs in the dough.
  • Place a disc of dough on each ramekin. Brush with cream and sprinkle with a little sugar.
  • Bake for about 35 minutes or until the puddings are golden brown. Serve hot or cold. Delicious with vanilla ice cream.
  • Description
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