Berry pudding cake
25
40
6 to 8
No
Ingredients
- 250 ml (1 cup) of flour, sieved
- 10 ml (2 teaspoons) of baking powder
- 45 ml (3 tablespoons) of sugar
- 1.25 ml (1/4 teaspoon) of salt
- 45 ml (3 tablespoons) of vegetable fat (Crisco)
- 1 egg
- 75 ml (1/3 cup) of milk
- 750 ml (3 cups) of strawberries, sliced into two
- 500 ml (2 cups) of blackberries or blueberries
Preparation
Side-by-side mode
- Preheat oven to 350°F (180°C).
- In a bowl, whisk flour, baking powder, 15 ml (1 tablespoon) of sugar, and salt.
- Using two knives or a pastry blender, cut in the shortening.
- Add the egg and milk, and stir with a fork until obtaining a semi-liquid dough.
- Spread the berries evenly in a 23 cm (9-inch) round baking dish or in an oven-safe skillet. Sprinkle with the remaining sugar.
- Drop the batter by the spoonful, about 2.5 cm (1-inch) over the berries.
- Bake for 40 to 45 minutes or until the topping dough is golden brown.
Did you know that...
Fresh strawberries can be kept for 2 to 3 days in the refrigerator.
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