Bumbleberry Pudding Cake

  • Preparation 30 MIN
    Cooking 40 MIN
  • Servings 6



Cake Batter



  1. In a large saucepan, combine the sugar and cornstarch. Add the fruit and stir to blend. Bring to a boil, stirring frequently. Divide the mixture into six 375 ml (1 1/2 cups) capacity ramekins or in a 2-litre (8 cup) soufflé dish. 

Cake Batter

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. In a bowl, combine the flour, baking powder and salt. Set aside.
  3. In another bowl, cream the butter and sugar with an electric mixer for about 3 minutes. Add the egg and beat until smooth. At low speed, add the dry ingredients alternately with the milk and vanilla.
  4. Spread the batter over the fruit and place the ramekins on a baking sheet. This will be used to contain the fruit, should it overflow. Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. (Cooking time for a 2 litres (8 cup) soufflé dish is approximately 1 hour). 


If you don’t have fresh fruit, use frozen fruit.

To help you with this recipe

Large Ramekin Set

These ceramic ramekins are perfect for baking soufflés, serving dip or setting up ingredients for cooking. They are stackable for easy, compact storage.

17.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.