Berry Pudding Cake

Berry Pudding Cake
by Chef Shaun Moorcroft


• Nonstick cooking spray
• 2 eggs
• 75g granulated sugar
• 1 teaspoon vanilla essence
• Pinch of salt
• 250ml semi-skimmedmilk
• 180g self-raising flour
• ½ teaspoon baking powder
• 350 g assorted fresh berries (such as raspberries, blueberries, and/or sliced strawberries)


1. Preheat oven to 200c or gas mark 6 . Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray. Arrange in a 15x10x1-inch baking pan; set aside. In a medium bowl, combine eggs, granulated sugar, vanilla, and salt; whisk until light and frothy. Whisk in milk until combined. Add flour and baking powder; whisk until smooth.
2. Divide berries among prepared quiche dishes. Pour batter over berries. (Batter will not cover berries completely.) Bake about 20 minutes or until puffed and golden brown. Serve warm. If desired, sift powdered sugar over each serving. Makes 6 servings.