Mixed Berry Pudding Cake (Old Fashioned)

This old fashioned pudding cake has a soft and buttery cake with a sugary crust on top that turns gooey and pudding-like on the bottom with a secret layer of mixed berries.

1 cup strawberries, hulled and diced
1 Tbsp. + 1 cup sugar, divided
4 Tbsp. butter, room temperature
½ cup whole milk
1 tsp. pure vanilla extract
1 cup all-purpose flour, unbleached
1 pinch ground cinnamon
1 tsp. baking powder
½ tsp. sea salt
1 cup blueberries
1 Tbsp. cornstarch
¾ cup water, boiling hot

In a small bowl, add diced strawberries and sprinkle with 1 Tbsp. sugar. Set aside.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5) and grease an 8x8” square or round baking dish. Place the dish on a baking sheet.

In a large bowl (or the bowl of a stand mixer), cream ½ cup sugar and butter until fluffy and lighter in colour. Add milk and vanilla; mix well. Add flour, cinnamon, baking powder and salt; mix until ingredients are incorporated.

Spread the strawberries and juices in the bottom of the prepared baking dish. Sprinkle the blueberries throughout the strawberry mixture.

Spoon the batter over the fruit and use a spoon or spatula to spread it to the sides.

Whisk together the remaining ½ cup sugar and the cornstarch. Sprinkle evenly over the top of the batter.

Carefully pour boiling water over the batter and the sugar mixture. Do not stir.

Bake for 35-40 minutes, or until top has a golden-brown crust. Remove from oven and cool for about 30 minutes. Serve warm with ice cream.

Store covered at room temperature; best the day it’s made.