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Yesterday I baked a berry pudding cake from this recipe. Crisp top, juicy bottom, fluffy cake in the middle: OM NOM NOM. It's also very pretty when you pour on the boiling water - why is that done, does anyone know?
I used only half the amount for the sugar topping, and it was still very sweet. I might use 1/4 in the future. I also substituted a thawed frozen mix of blueberries, raspberries, and blackberries for just blueberries. I might try adding some cornstarch to the berries to try to thicken the juice, which in my version was very liquid.
I used only half the amount for the sugar topping, and it was still very sweet. I might use 1/4 in the future. I also substituted a thawed frozen mix of blueberries, raspberries, and blackberries for just blueberries. I might try adding some cornstarch to the berries to try to thicken the juice, which in my version was very liquid.
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