Upside down berry pudding - recipe

Ingredients

Recipe , Eric lanlard , Pudding , Sponge , Berry , Down , Upside

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1

Preheat oven to 180°C (160°C, gas mark 4) and line the base of a 22cm springform cake tin with greaseproof paper.
2
Cream the butter and sugar until light and fluffy. Add the vanilla extract and seeds from the vanilla pod and then beat in the eggs, one at a time, until well combined. Sift in the flour then fold in with a metal spoon.

For this step you'll need:
- 200g Butter (unsalted)
- 200g Unrefined golden caster sugar
- 1tsp Vanilla extract
- 1 Vanilla pods
- 5 Egg(s) (free range)
- 200g Self-raising white flour
3
Drizzle the golden syrup across the base of your lined tin and place a layer of mixed berries on top. Pour the sponge mixture on top.

For this step you'll need:
- 2 tbsp Golden syrup
- 250g Mixed berries
4

Sit the cake on a baking tray to catch any juice that may escape from the tin and bake in oven for 50 -60 minutes.
5

Cool the cake for about 20 minutes, before releasing from the tin. To serve turn the cake upside down to present the beautiful berries on top.
6

Serve with mixed berries on the side and a drizzle of cream or custard.

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