Bushberry pudding cake recipe

Raspberries add a dose of antioxidants and give this dessert its sweet-tart taste. Drizzle whisky-butter sauce over warm cake and top with whipped cream.

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( 89 ratings )

Preparation time:
20 minutes
Total time:
60 minutes
Makes:
9 Servings

Photo by Angus Fergusson

Ingredients

  • 11/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 tsp vanilla
  • 3/4 cup milk
  • 170g tub raspberries
  • 1 cup fresh or frozen cranberries, thawed

WHISKEY-BUTTER SAUCE

  • 1/4 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup 35% cream
  • 2 tbsp Canadian whisky
  • 1/2 cup 35% cream, whipped (optional)

Instructions

  • Preheat oven to 400F. Lightly spray a 9 × 9-in. baking dish with oil. Set aside.
  • Stir flour with baking powder and salt in a medium bowl. Beat 2 tbsp butter with 1/2 cup sugar and vanilla in a large bowl with a wooden spoon. Add one-third of flour mixture to butter mixture, then add half the milk. Repeat additions, scraping down sides of bowl, until well mixed. Gently stir in berries. Scrape batter into prepared pan and smooth top.
  • Bake in centre of oven until cake is lightly golden, about 30 min. Poke cake a few times with a fork and set aside.
  • Combine 1/4 cup butter with 1/2 cup sugar, 1/4 cup cream and whisky in a small saucepan and set over medium-high. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until smooth, about 5 min. Drizzle sauce over warm cake. Let stand for 10 min. Serve warm, topped with whipped cream.

Nutrition (per Serving)

calories
285
protein
g
carbohydrates
43 g
fat
11 g
fibre
g
sodium
207 mg

5 comments on “Bushberry pudding cake recipe

  1. I made this for my husband last night and he has since declared it his new favourite dessert! Easy to make and tastes GREAT!
    I didn’t have any Canadian whiskey so substituted Jack Daniel’s and it worked great. I also added 1/2 tsp of cinnamon and switched out the raspberries for a cup of thawed frozen field berries. The whiskey-butter sauce is amazing. As a really special treat, I reserved a small amount of the sauce and added it to the reserved juice from the berries for a berry reduction sauce that I then used under the cake before plating the dessert. It tied everything together beautifully. Thursday night dinner will never be the same again!! Thank you CHATALAINE!!!

    Reply

  2. Thank you! We love to hear that.

    Reply

  3. Love it. Made it with splenda sugar. It was awesome!!!

    Reply

  4. i have a question — i have just made this it’s in the oven as i type – and i am wondering if it is a very thick/dense batter that results? it was tricky to get the fruits folded into the batter. i definitely followed the recipe exactly and have not forgotten anything. (i double-triple checked, since i was finding the batter so thick.) i will also be substituting jack daniels for the sauce (heh!), but it’s the ‘honey’ jack daniels i have, so i think it’s going to be yummy! any input you, or readers who have tried the recipe, can give would be very helpful! thank you!! :)

    Reply

    • well, it turned out great! it was very tasty and the jack daniels honey that i substituted for the whiskey made for a lovely sauce.it’s definitely a recipe i would make again. though, i am still wondering about the density of the batter re: folding in the fruit. it really was thick and hard to get the fruit blended in nicely, without mashing the more delicate raspberries. thoughts or tips? thank you!

      Reply

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