Preparation time: 20 minutes, Total time: 60 minutes, Makes: 9 Servings
bushberry pudding cake
Photo by Angus Fergusson
Ingredients
- 11/2 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
- 170g tub raspberries
- 1 cup fresh or frozen cranberries, thawed
- Whisky-butter sauce
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup 35% cream
- 2 tbsp Canadian whisky
- 1/2 cup 35% cream, whipped (optional)
Instructions
- Preheat oven to 400F. Lightly spray a 9 x 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.
- Combine 1/4 cup butter with 1/2 cup sugar, 1/4 cup 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 3 g, carbohydrates 43 g, fat 11 g, fibre 2 g, sodium 207 mg
More from Chatelaine:
- Avocado pound cake with raspberry glaze recipe
- Homemade apple-cinnamon instant oatmeal
- Gluten-free melt-in-your-mouth carrot cupcakes
- Multi-berry tiramisu
- Classic lemon tart
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