Packed with fruity flavour and goodness, this traditional baked pudding is a great way to use up seasonal berries and looks so pretty in the centre of the table. You can also use frozen berries - just defrost before use. We love the combination of strawberries, raspberries, redcurrants and blackberries, served with cream for a naughty but nice treat.
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Ingredients
- 100g Strawberries
- 100g Raspberries
- 100g Redcurrants
- 100g Blackberries
- 1 Large egg
- 15g Caster sugar
- 40ml Skimmed milk
- 1tsp Vanilla extract
- 30g Plain flour (sifted)
- ½ tsp Baking powder
- Icing sugar to dust
Method
- Preheat oven to 200°C (180°C for fan oven)
- Pour fruit into ovenproof dish, no more than two deep. Whisk the egg and caster sugar until pale and fluffy. Then beat the milk and vanilla extract into the mixture.
- Pour cake mix over the berries and bake in the oven for 15-20 minutes, or until the mixture is cooked through and golden on the top.
- Dust with icing sugar and serve immediately.
