While berries create a sauce at the pudding’s base, we recommend making pouring custard (or getting a carton of custard) for serving.
Serves 6-8
Ingredients
1 packet (500g) mixed frozen berries
2 medium apples or pears, peeled and cut into chunks
1 cup (220g) granulated sugar
1 vanilla pod, halved (optional)
¾ cup (165g) caster sugar
¾ cup (150g) butter, at room temperature
¼ cup (60ml) milk
3 extra-large eggs, lightly beaten
1½ cups (225g) self-raising flour, sifted
½ tsp (2.5ml) fine salt
Icing sugar, for dusting
evaporated milk, for serving
Method
- Preheat the oven to 190°C.
- Combine frozen berries, apples or pears, granulated sugar and vanilla pod, if using, in a small pot over medium heat, closing with a lid to steam. Cook for 7-8 minutes until mixture is hot and sugar is melted.
- Spoon the fruit mixture into a 30x20cm dish.
- Cream the caster sugar and butter together until pale and fluffy. Mix eggs and milk together. Add the egg mixture gradually and continue whisking until combined.
- Sift the flour and salt over the mixture and whisk just enough to combine into a smooth batter.
- Dollop the batter over the fruit mixture and spread to make an even layer. Place the baking dish on an oven tray to avoid spillage.
- Bake for 30-35 minutes until the pudding is golden brown on top and the berry sauce is bubbling.
- Serve pudding with a dusting of icing sugar and custard or evaporated milk, if you like.
Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons
