Bumbleberry Pudding Cake
Bumbleberry Pudding Cake
Rating: (1 rated)
  • 1 cup (250 ml) sugar
  • 1 teaspoon (5 ml) cornstarch
  • 2 cups (500 ml) fresh strawberries, quartered
  • 2 cups (500 ml) fresh raspberries
  • 2 cups (500 ml) fresh rhubarb, sliced
  • 2 Cortland apples, peeled and cubed
  • Preparation
  • In a large saucepan, combine the sugar and cornstarch. Add the fruit and stir to blend. Bring to a boil, stirring frequently. Divide the mixture into six 375 ml (1 1/2 cups) capacity ramekins or in a 2-litre (8 cup) soufflĂ© dish.
  • Description
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