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Strawberry Pudding Cake on AprilJHarris.com
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5 from 4 votes

Strawberry Pudding Cake

Author Adapted from The Pollan Family Cookbook


  • 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
  • cups washed and sliced strawberries
  • ½ cup good strawberry jam
  • 1 cup all-purpose plain flour
  • tablespoons baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup milk I use 2% or half fat milk
  • 1 teaspoon almond flavouring


  • 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.


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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