adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Wild berry pudding
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Delicious berry sponge cake with whipped cream.
Ingredients:
  • 1 x 500g pkt frozen fresh wild berries
  • 40.00 gm caster sugar
  • 2 tsp finely grated lemon rind
  • 2.20 gm vanilla extract
  • 155g (3/4 cup) caster sugar, extra
  • 125g (1/2 cup) sour cream
  • 75g (1/2 cup) self-raising flour
  • 35g (1/4 cup) custard powder
  • 1 x 100g pkt flaked almonds
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 180°C. Spread the frozen berries evenly on the bottom of a square 20cm, 1.5L (6-cup) ovenproof dish. Sprinkle the sugar over the top. Let it sit for 5 minutes, stirring occasionally, to thaw slightly.
  • Using an electric beater, whip together the eggs, lemon rind, vanilla, and extra sugar in a large bowl until the mixture becomes thick and pale with a visible ribbon trail when the beater is lifted.
  • Gently blend in the sour cream using a large metal spoon. Sift in the flour and custard powder, then fold until just combined.
  • Gently pour the egg mixture over the berries, using a spoon to create a smooth surface. Sprinkle with almonds. Bake in the oven for 1 hour or until a skewer inserted in the center comes out clean. Dust with icing sugar before serving with double cream.

Similar Recipes