Strawberry Pudding Cake

If you love comforting desserts, you will love this Strawberry Pudding Cake. The batter separates into two layers as it cooks, making a tender cake with a layer of fruity sauce underneath.

Here in the UK, we love sponge cakes or steamed sponges with fruity or sweet sauces like Sticky Toffee Pudding, Jam Sponge and Lemon Steamed Pudding. However pudding cakes – including Strawberry Pudding Cake – have origins that are very likely more North American. 

Strawberry Pudding Cake

This recipe is adapted from the Raspberry Pudding Cake recipe in The Pollan Family Table, one of my favourite cookbooks since it was published nearly ten years ago. I have made many of the recipes from this book over the years. One of my favourites, aside from the pudding cake, is the Citrus Roasted Chicken with Grand Mariner. Sadly the book is now out of print, but you can still purchase the Kindle edition.

I was drawn to the recipe because I remember eating something similar when I was growing up in Canada. The strawberry pudding cake I remember was made from a packaged mix, containing a package of cake mix and a packet of flavouring. You mixed the dry cake mix up with an egg and some oil, and then mixed the flavour packet with hot water and poured it over the cake batter. As the cake cooked, it separated into layers forming a cake with sauce underneath. Although I loved the packaged version back then, I have to say this from scratch Strawberry Pudding Cake tastes immeasurably better.

An Easily Adaptable Pudding Cake

As well as this strawberry variation, I have made a blueberry version which is equally well loved in our family. For directions on how to do this, please see the notes in the recipe below.

How to Serve Strawberry Pudding Cake

As the recipe makes its own sauce, you can serve this dessert simply scooped into a bowl. However, I like to add a scoop of strawberry or vanilla ice cream. I also like to serve some sliced fresh strawberries on the side.

You can also serve this delicious dessert with custard or cream.

Strawberry Pudding Cake – Printable Recipe

Created by: April J Harris

Strawberry Pudding Cake

Course Dessert

Cuisine American

Strawberry Pudding Cake is a tender pudding like cake with a fruity sauce underneath, perfect for family meals or entertaining.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Ingredients

 

US CustomaryMetric

 

• ½ cup unsalted butter, melted and cooled slightly, plus extra for greasing
• ¾ cup granulated or caster sugar, divided
• ¼ cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 1½ cups washed and sliced strawberries
• ½ cup good strawberry jam
• 1 cup plain flour Plain four is also known as all-purpose flour.
• 1¾ teaspoons baking powder
• ¼ teaspoon salt
• 1 large egg
• ½ cup milk I use 2% or half fat milk
• 1 teaspoon almond flavouring

Instructions

• Preheat the oven to 375°F (190°C or 170°C for a fan oven).
• Grease a 9 inch (23 cm) square pan with a bit of butter.
• Ina small saucepan over low heat, stir ¼ cup of the sugar, the water, lemon juice and cornstarch together.
• Bring the mixture to a simmer, stirring constantly.
• Add the fruit and jam and cook, stirring, for 3 more minutes.
• Remove from the heat and set aside to cool a little.
• Whisk the flour, baking powder, salt and the remaining ½ cup sugar together in a medium size mixing bowl.
• In a separate large mixing bowl, whisk together the egg, milk, slightly cooled melted butter and almond flavouring.
• Add the dry ingredients to the wet ingredients in the large bowl.
• Stir just until well combined.
• Spread the batter in the baking pan.
• Carefully pour the strawberry sauce over top. (Don’t panic at how this looks, it will all work out!)
• Bake for 20 to 25 minutes or until a skewer inserted in the centre of the cake comes out clean.
• Remove from the oven and cool for at least t 5 minutes (or you will burn your mouth on the sauce!).
• Serve warm in individual bowls with a scoop of good vanilla ice cream on the side.

Notes

Adapted from The Pollan Family Table cookbook.

To make a Blueberry Pudding Cake, simply substitute 2 cups fresh or frozen blueberries for the 1½ cups strawberries and ½ cup blueberry jam for the strawberry jam. When I use frozen blueberries I use them straight from the freezer without thawing.

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