Bushberry Pudding Cake
264
- Prep Time20 mins
- Total Time1 hr
- Makes9 servings
(Photography: Angus Fergusson. Food styling: David Grenier. Prop styling: Sasha Seymour)
Raspberries add a dose of antioxidants and give this dessert its sweet-tart taste. Drizzle whisky-butter sauce over warm cake and top with whipped cream.
Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp unsalted butter, at room temperature
1/2 cup granulated sugar
2 tsp vanilla
3/4 cup milk
170-g tub raspberries
1 cup fresh or frozen cranberries, thawed
Whiskey-butter sauce
1/4 cup unsalted butter
1/2 cup granulated sugar
1/4 cup 35% cream
2 tbsp Canadian whiskey
1/2 cup 35% cream, whipped (optional)
Instructions
Preheat oven to 400F. Lightly spray a 9 × 9-in. baking dish with oil. Set aside.
Stir flour with baking powder and salt in a medium bowl. Beat 2 tbsp butter with 1/2 cup sugar and vanilla in a large bowl with a wooden spoon. Add one-third of flour mixture to butter mixture, then add half the milk. Repeat additions, scraping down sides of bowl, until well mixed. Gently stir in berries. Scrape batter into prepared pan and smooth top.
Bake in centre of oven until cake is lightly golden, about 30 min. Poke cake a few times with a fork and set aside.
To make sauce: Combine butter with sugar, cream and whisky in a small saucepan and set over medium-high. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until smooth, about 5 min. Drizzle sauce over warm cake. Let stand for 10 min. Serve warm, topped with whipped cream.
Nutrition (per serving)
Calories 285, Protein 3g, Carbohydrates 43g, Fat 11g, Fibre 2g, Sodium 207mg.
Find more of our favourite cranberry recipes.
