A delicious self-saucing pudding made from a vanilla-flavoured batter topped with a homemade berry compote. Serve warm from the oven with cream or ice cream.
Self-saucing puddings are probably my favourite type of pudding. Even as a child I remember wondering about the magic of the sauce starting on the top, then ending up on the bottom! This Berry Self-Saucing Pudding will not disappoint. I enjoy mine warm with ice cream for dessert, then leftovers for breakfast the next day!
If you like this recipe, be sure to check out my Self Saucing Gingerbread Pudding and the Banana Chocolate Self Saucing Pudding on the website.
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Ingredient notes:
- Berries: I used mixed berries to get a lot of different flavours going on. You could substitute mixed berries for your favourite type.
- Cornflour: This is essential to create the sauce part of the dish. It thickens as the pudding bakes creating the gooey berry sauce. You could substitute for arrowroot, but I wouldn't use other flours.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. In a pot, combine the boiling water, sugar and berries. If you have any large berries, chop them into smaller pieces. Bring to the boil and dissolve the sugar. Remove from the heat and set aside.
Whisk the butter, sugar, egg, vanilla and salt together in a mixing bowl for 1 minute.
Pour in the milk and sift in the flour and baking powder, then whisk until you have a smooth batter. Spread the batter out evenly in a round ovenproof dish, roughly 25cm wide.
Mix the cornflour and cold water to make a slurry, then mix it into the berry sauce. Gently pour the berry sauce over the top of the batter using a spoon so it sits on top and doesn't mix together.
Bake for 40 minutes, or until a skewer comes out clean when you poke in the middle of a cakey spot.
Remove from the oven and serve warm with a scoop of your favourite ice cream or a dollop of whipped cream.
Recipe FAQs:
Doesn't it seem like magic? The liquid and the batter swap places while cooking! There's no trick, just basic chemistry. The rising agent in the cake batter causes it to rise up, and the heaviness of the liquid causes it to go to the bottom, passing through the cake and taking some of the cake goodness with it to make the gooey sauce.
Yes, just ensure you swap the flour and baking powder for gluten free alternatives.
I used a bag of mixed frozen berries. You could use straight blueberries, raspberries or strawberries if you prefer.
Storage:
Store any leftover berry pudding in an airtight container in the fridge for up to three days. Reheat in the oven or the microwave until piping hot.
Top tips:
Enjoy any leftovers for breakfast the next day!
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Berry Self Saucing Pudding
A delicious self-saucing pudding made from a vanilla-flavoured batter topped with a homemade berry compote.
Ingredients
Berry Sauce
- 1 ½ cups boiling water
- ⅔ cup white sugar
- 1 ½ cups frozen mixed berries
- 1 tsp cornflour
- 2 Tbsp cold water
Batter
- 80g butter, melted
- ⅔ cup white sugar
- 1 egg
- 1 tsp vanilla essence
- ¼ tsp salt
- ¼ cup milk
- 1 cup plain flour
- 1 tsp baking powder
To serve
- Ice Cream or whipped cream
Instructions
- Preheat the oven to 180°C fan bake.
- In a pot, combine the boiling water, sugar and berries. If you have any large berries, chop them into smaller pieces. Bring to the boil and dissolve the sugar. Remove from the heat and set aside.
- Whisk the butter, sugar, egg, vanilla and salt together in a mixing bowl for 1 minute.
- Pour in the milk and sift in the flour and baking powder, then whisk until you have a smooth batter. Spread the batter out evenly in a round ovenproof dish, roughly 25cm wide.
- Mix the cornflour and cold water to make a slurry, then mix it into the berry sauce.
- Gently pour the berry sauce over the top of the batter using a spoon so it sits on top and doesn't mix together.
- Bake for 40 minutes, or until a skewer comes out clean when you poke in the middle of a cakey spot.
- Remove from the oven and serve warm with a scoop of your favourite ice cream or a dollop of whipped cream.
Notes
- I used mixed berries to get lots of different flavours going on. You could substitute for any type you like.
- Cornflour is essential to create the sauce part of the dish. It thickens as the pudding bakes creating the gooey berry sauce. You could substitute for arrowroot, but I wouldn't use other flours.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 321Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 227mgCarbohydrates: 53gFiber: 2gSugar: 39gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Gwen says
Hi, can you put this together earlier in the day and then cook it when needed
VJ cooks says
I wouldn't recommend it. The rising agents lose efficacy over time and they are really important for the batter to rise up and trade places with the berries.
lauren says
Hi, how deep is the dish this recipe goes by?
VJ cooks says
Hi Lauren, this dish is approximately 5cm deep. To be honest, you could afford to use a deeper dish to avoid the sauce bubbling over!
Carla Cortes-Brown says
Hi, will the recipe work with gf flour?
Thanks
VJ cooks says
I haven't tried it myself but I think it would work. If the batter looks a little wet, add a sprinkle more gf flour to thicken it up.