Fruity Baked Pudding

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.


100g Strawberries 

100g Raspberries 

100g Redcurrants 

100g Blackberries 

1 Large egg 

15g Caster sugar 

40ml Skimmed milk 

1tsp Vanilla extract 

30g Plain flour (sifted) 

½ tsp Baking powder 

Icing sugar to dust


  1. Preheat oven to 200°C (180°C for fan oven)
  2. 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.
  3. 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.
  4. Dust with icing sugar and serve immediately.
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