Blueberry/Raspberry/Strawberry Pudding Cake
The Rhubarb Strawberry Pudding Cake I was going to bring to the Devon Horse show tonight vanished during the day. It's a quick, easy, delicious desert so I threw together another one home when I returned from work. I was out of rhubarb and vanilla extract so improvised with the punnets of raspberries and blueberries I had in the fridge and added lemon extract. Even better than the original.
Ingredients
1/2 cup water
3 teaspoons cornstarch
1/3 cup plus 1 cup sugar
2 cups blueberries
2 cups raspberries
1 cup chopped fresh strawberries
2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup whole milk
2 sticks butter, melted and cooled slightly
1 1/2 teaspoon lemon extract
Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in strawberries and blueberries. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 2 minutes. Remove from heat and stir in raspberries.
Whisk together flour, baking powder, salt, and remaining 1 cup sugar in a bowl.
Whisk together eggs, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
Reserve 1 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved cup of fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes before serving. Serve warm with cream or ice cream.
The Rhubarb Strawberry Pudding Cake I was going to bring to the Devon Horse show tonight vanished during the day. It's a quick, easy, delicious desert so I threw together another one home when I returned from work. I was out of rhubarb and vanilla extract so improvised with the punnets of raspberries and blueberries I had in the fridge and added lemon extract. Even better than the original.
Ingredients
1/2 cup water
3 teaspoons cornstarch
1/3 cup plus 1 cup sugar
2 cups blueberries
2 cups raspberries
1 cup chopped fresh strawberries
2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup whole milk
2 sticks butter, melted and cooled slightly
1 1/2 teaspoon lemon extract
Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in strawberries and blueberries. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 2 minutes. Remove from heat and stir in raspberries.
Whisk together flour, baking powder, salt, and remaining 1 cup sugar in a bowl.
Whisk together eggs, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
Reserve 1 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved cup of fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes before serving. Serve warm with cream or ice cream.
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