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Upside down berry pudding

  • Total Time

    1h 10m
    • Prep Time

      20m
    • Bake Time

      50m
  • Serves

    8


This pudding consists of fresh berries served on a delicious sponge and is truly scrumptious served with a drizzle of cream or custard. This recipe featured in the Baking Mad with Eric Lanlard series and is wonderfully simple to bake.

Method

  1. Preheat oven to 180°C (160°C, gas mark 4) and line the base of a 22cm springform cake tin with greaseproof paper.

  2. Cream the butter and sugar until light and fluffy. Add the vanilla extract and seeds from the vanilla pod and then beat in the eggs, one at a time, until well combined. Sift in the flour then fold in with a metal spoon.

  3. Drizzle the golden syrup across the base of your lined tin and place a layer of mixed berries on top. Pour the sponge mixture on top.

  4. Sit the cake on a baking tray to catch any juice that may escape from the tin and bake in oven for 50 -60 minutes.

  5. Cool the cake for about 20 minutes, before releasing from the tin. To serve turn the cake upside down to present the beautiful berries on top.

  6. Serve with mixed berries on the side and a drizzle of cream or custard.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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