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Upside Down Berry Pudding

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About the bake

This Upside Down Pudding recipe is made with fresh berries served on a delicious sponge and is truly scrumptious served with a drizzle of cream or homemade custard. For the fruit we've opted for strawberries, raspberries and blueberries but aim for berries which are in season as these will have the most flavour and be the freshest. This is a lovely light dessert perfect for summer after a barbeque.

110Total Time
20Prep Time
50Bake Time
8Serves
Easy

Method

  1. Step 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. Step 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. Step 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. Step 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. Step 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. Step 6:

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

Ingredients

  • For the sponge

    • 200g Butter (unsalted)
    • 200g Billington's Unrefined Golden Caster Sugar
    • 5 Egg(s) (free range)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 1 Vanilla pods
    • 200g Self-raising white flour
    • 2 tbsp Golden syrup
    • 250g Mixed berries
    •  Silver spoon icing sugar (to dust)

Utensils

  • 22cm springform cake tin
  • Greaseproof paper
  • Whisk
  • Sieve
  • Metal spoon
  • Baking tray

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