Bumbleberry Pudding Cake
Bumbleberry Pudding Cake
Ingredients
- 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
- 1 cup (250 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) baking powder
- A pinch of salt
- 1/4 cup (60 ml) unsalted butter, softened
- 1/2 cup (125 ml) sugar
- 1 egg
- 1/4 cup (60 ml) milk
- 1/2 teaspoon (2.5 ml) vanilla extract
Instructions
- 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) soufflé dish.
Bumbleberry Pudding Cake