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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.
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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.

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