Comfort Food: Berry Pudding

This pudding is wonderful with lightly whipped cream, ice cream or even custard. My one is a smallish size for 2-4 servings.

¾ cup mixed frozen fruits – I use mixed blueberries and raspberries
1 teaspoon corn flour
½ cup high grade flour
½ teaspoon baking powder
A pinch of salt
60 grams butter plus 1 teaspoon extra
100 mil milk
1 egg, lightly beaten
4 tablespoons caster sugar
½ teaspoon vanilla extract

Pre-heat the oven to 180 degrees C

Place frozen fruits in greased deep baking dish. Sprinkle corn flour over the fruit and toss lightly. Dot butter (that 1 teaspoon extra) randomly all over the fruits..

Sift flour with salt and baking powder, set aside.

In a mixing bowl beat butter and sugar until fluffy, then add egg, vanilla, flour and milk and beat on high until pale. Pour the batter over the fruit mixture and bake for about 30 minutes or until golden brown and the cake springs back when pressed.