Select Page


Raspberry Pudding Cake


 Prep Time | 15 minutes
 Cooking Time | 60 minutes
 Serves | 10 people

Our Notes

Inspired by Pam Corbin. We have successfully made this recipe with fruit yoghurt (one which complements the fresh fruit) instead of plain, and blackberries instead of raspberries. You can also use finely sliced rhubarb and then substitute the rice flour with Pure custard powder.


250g raspberries (fresh or from frozen)
200g Pure Bakery Blend
50g Pure White Rice Flour
½ tsp Bicarbonate of Soda
1tsp Baking Powder
125g baking margarine/butter, softened
175g caster sugar (golden if possible)
3 eggs
125ml plain yoghurt (dairy or soya)
1 tsp vanilla extract


  1. Pre-heat the oven to 180°C (170°C for fan assisted) and lightly grease and line a 20cm loosebottomed tin.
  2. Toss the raspberries in no more than 1 tbs flour to help prevent them sinking.
  3. Sift the flours, baking powder and bicarbonate of soda together into a bowl.
  4. In a separate large bowl cream the butter then add the sugar and beat until the mixture is light and fluffy.
  5. Beat in the eggs one at a time and add a tbs of the flour mix with each one. Beat each egg in thoroughly.
  6. Sir in the yoghurt and vanilla extract.
  7. Fold in the remaining flour and finally the raspberries
  8. Pour the mixture into the tin and bake for 1 hour until the cake is well risen and is firm to the touch.
  9. Leave the Raspberry Pudding Cake to cool in the tin for 10-15 minutes then turn onto a wire rack to cool fully. If you are serving this cake as a pudding, wait until it is cool enough to slice and then serve Raspberry Pudding Cake warm with custard, cream or ice-cream.

Latest Recipes

Orange Polenta Cake

Orange Polenta Cake

Preheat the oven to 170°C. Grease a 23cm loose-bottomed/springform tin and line the base with paper. Weigh the polenta, almonds and baking powder into a bowl and mix them well together.Weigh the butter into a large mixing bowl and beat it until light and creamy (a...

read more
Very Chocolaty Chocolate Cake

Very Chocolaty Chocolate Cake

Preheat oven to 180°C. Prepare two 9 inch cake pans by spraying with baking spray or buttering and lightly flouring.Add flours, sugar, cocoa, baking powder, bicarb of soda and salt to a large bowl. Whisk through using your paddle instrument (if using a mixing machine)...

read more
Choc Chip Cookies

Choc Chip Cookies

Rub in the margarine and Pure flour until the mixture resembles breadcrumbs.Stir in the sugar, then add the chocolate chips and mix until they are thoroughly coated.Add the vanilla essence and enough water to bind the mix together - be careful, it won’t need...

read more
Mini Egg Biscuits

Mini Egg Biscuits

Crush the mini eggs into chunky pieces in a zip lock bag using a rolling pin and set aside.Combine the PURE bakery blend, salt, bicarbonate of soda in a bowl and set aside.Mix together in a separate large bowl the brown and caster sugar with the melted butter until...

read more