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.