Packed with fruity flavour and goodness, this traditional baked pudding is a great way to use up seasonal berries and looks so pretty in the centre of the table. You can also use frozen berries - just defrost before use. We love the combination of strawberries, raspberries, redcurrants and blackberries, served with cream for a naughty but nice treat.
1 Large egg
15g Caster sugar
40ml Skimmed milk
1tsp Vanilla extract
30g Plain flour (sifted)
½ tsp Baking powder
Icing sugar to dust
- Preheat oven to 200°C (180°C for fan oven)
- Pour fruit into ovenproof dish, no more than two deep. Whisk the egg and caster sugar until pale and fluffy. Then beat the milk and vanilla extract into the mixture.
- Pour cake mix over the berries and bake in the oven for 15-20 minutes, or until the mixture is cooked through and golden on the top.
- Dust with icing sugar and serve immediately.