Bushberry pudding cake Recipe

Name: Bushberry pudding cake
Prep time: 20 min
Total time: 1 h
Yield: 9 servings
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; 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)

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
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)

	PREP TIME 20m	TOTAL TIME 1h
YIELD 9 servings

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.

Desserts