Upside down berry pudding - recipe

Upside down berry pudding

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For the sponge

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  1. 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. 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. 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. 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. 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. 6

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

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