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How to make Wild berry pudding

Yield = 6
Prep time: 0:15
Cook time: 1:00
Total time: 1:15

Ingredients

  • 1 x 500g pkt frozen fresh wild berries
  • 2 tablespoons caster sugar
  • 2 eggs
  • 2 teaspoons finely grated lemon rind
  • 1/2 teaspoon vanilla extract
  • 155g (3/4 cup) caster sugar, extra
  • 125g (1/2 cup) sour cream
  • 75g (1/2 cup) self-raising flour
  • 35g (1/4 cup) custard powder
  • 1 x 100g pkt flaked almonds
  • Icing sugar, to dust
  • Double cream, to serve

Method

  • Step 1 Preheat oven to 180°C. Scatter the frozen berries over the base of a square 20cm, 1.5L (6-cup) capacity ovenproof dish. Sprinkle over the sugar. Set aside, stirring occasionally, for 5 minutes to thaw slightly.
  • Step 2 Meanwhile, use an electric beater to beat the eggs, lemon rind, vanilla and extra sugar in a large bowl until the mixture is thick and pale, and a ribbon trail forms when the beater is lifted.
  • Step 3 Add the sour cream and use a large metal spoon to fold until just combined. Sift the flour and custard powder over the egg mixture and fold until just combined.
  • Step 4 Pour the egg mixture over the berries and use the back of a spoon to smooth the surface. Sprinkle with the almonds. Bake in oven for 1 hour or until a skewer inserted into the centre of the sponge comes out clean. Dust with icing sugar and serve with double cream.