Summer pudding traybake
When we were developing this recipe in the tasting kitchen we were looking for a pudding that had all the flavours of a summer pudding but the practicality of a traybake. We love the result; a zesty lime sponge with rich, gooey fruit on top, ideally served with a bowl of softly whipped cream. Try it and tell us whether you're hooked or prefer the traditional summer pudding....
- 175g soft unsalted butter
- 175g golden caster sugar
- 100g ground almonds
- 75g self-raising flour
- 3 large eggs
- 1 x 300ml carton double cream
- grated zest of 2 limes
- 2 tbsp shredded mint or lemon verbena
- For the summer pudding topping: 4 tbsp caster sugar
- 2 tbsp cassis
- 750g mixed summer berries – raspberries, blackberries, red and black currants, strawberries
- Preheat the oven to 180°C fan 160°C, gas 4. Whisk the butter, sugar, almonds, flour, eggs, 2 tablespoons of the double cream and the lime zest in an electric mixer with a pinch of salt for 1-2 minutes to combine.
- Tip the mixture into a lightly buttered, lined 4cm-deep 20 x 30cm tin; spread it out with a knife to make it even. Bake for 20-25 minutes.
- For the topping, heat the sugar and cassis together in a large pan for a few minutes, stirring to dissolve the sugar.
- Tip in the fruit (except the strawberries, if using), gently stir and simmer together for a few minutes until the fruit just begins to soften; you want all the berries to stay intact.
- Remove the pan from the heat and, if using strawberries, stir these into the other berries now, halving any large ones.
- Gently tip the fruit into a sieve set over a bowl and leave to cool.
- Take the cake out of the oven, prick all over the top with a fork and leave to cool.
- Whip the remaining cream and spoon into a bowl. Just before serving, mix the berries with the mint and spoon on top of the cake with a little of the fruit syrup.
- Serve with the rest of the syrup and the whipped cream to add as you eat. Berry heaven!
Try with an autumn fruit mix, too – plums, pears and blackberries work well.