With the rack in he middle position, preheat the oven to 350 °F (180 °C).
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.
In a bowl, combine the flour, baking powder and salt. Set aside.
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.
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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.