Berry Pudding Cake (The Best)
Berry Pudding Cake (The Best)
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Berry Pudding Cake (The Best)

25 MIN
1 H 15 MIN
4 to 5 servings



  1. With the rack in he middle position, preheat the oven to 350 °F (180 °C).
  2. In an 7-inches (18 cm) in diameter stainless steel saucepan (approximately 8 cups (2 litres) in capacity), combine 1/2 cup (125 ml) of the sugar and the cornstarch. Add the fruit and toss well.
  3. In a bowl, combine the flour, baking powder and salt. Set aside.
  4. In another bowl, cream the butter and the remaining sugar (1/2 cup/125 ml) with an electric mixer. Add the egg and vanilla. Mix thoroughly. Stir in the dry ingredients alternately with the milk. Spoon over the fruit in the pan.
  5. Bake for 1 hour to 1 hour and 15 minutes (see note) or until a toothpick inserted in the centre of the cake comes out clean. Let cool. This pudding cake is better the same day.


You can also cook the pudding cake in a 8-cup (2 litre) soufflé dish. Then, add a few minutes of baking.


  1. Please disregard my previous comments! I had tasted the cake while still warm, was so good obviously it seemed very sweet at the time. I’m backing my fourth cake while I’m writing these is, I think, the easiest cake I have ever baked and delicious every time! Fast and so scrumptious especially when you want to impress guests!

  2. Good cake but a little too sweet to my taste. Kids like it next to vanilla ice cream.

  3. Please disregard my previous question. Although directions say to place ingredients in a ‘stainless steel saucepan’ that doesn’t mean cooking. I had all the ingredients on hand and was happy to find this, easy to make recipe, with delicious results! Thank you!

  4. Point 2 is missing temperature and time. I've got all my ingredients ready... Could you give me direction please?

  5. I want to see comments first before preparation

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