Bushberry pudding cake recipe

Prep 20 min
Total 1 hour
Serves 9

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.



1 1/2 cups
all-purpose flour
1/2 tsp
2 tbsp
unsalted butter, at room temperature
2 tsp
3/4 cup
170-g tub
1 cup
fresh or frozen cranberries, thawed

Whiskey-butter sauce

1/4 cup
unsalted butter
1/4 cup
35% cream
2 tbsp
Canadian whiskey
1/2 cup
35% cream, whipped (optional)


  • 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.
  • To make sauce: Combine butter with sugar, 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.


Calories 285
Protein 3 g
Carbohydrates 43 g
Fat 11 g
Fibre 2 g
Sodium 207 mg

Issue: February 2013

Written by:

Photo credit: Photo by Angus Fergusson

( 102 ratings )

7 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!!!


  2. Thank you! We love to hear that.


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


  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!! :)


    • 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!


      • I find anytime there is a batter with berries added the batter is very thick, if it isn’t thick enough the berries all tend to sink to the bottom of the pan, so a very thick batter is a good thing :)


  5. Question -Are the raspberries fresh or frozen?


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