Sticky Raspberry Cake (Pudding) Recipe

Sticky Raspberry Cake

I got inspiration for the cake from sticky date pudding and malva pudding. Sticky date pudding is made from dates, obviously, while malva pudding has apricot jam. I replaced apricot jam with raspberry jam.

As expected, the cake is sticky, moist and berry delicious. The cake on its own is not very sweet so the sauce is definitely a welcome addition. The sauce is necessary, having sticky cake without the sauce is like having a burger without the bun. However I was not generous with the amount of sauce, I wanted to have my teeth intact by the time I finished the cake.

Adopted from SBS

  

Sticky Raspberry Cake

Ingredients

1 cup sugar (use 1½ cups if you prefer your cakes to be sweeter)

115 g soft unsalted butter

60 ml (¼ cup) smooth raspberry jam

1 egg

250 ml (1 cup) milk

2 teaspoon white vinegar

1 teaspoon vanilla bean paste

150 g (1 cup) plain flour

1 teaspoon bicarbonate of soda

Pinch of salt

60 ml (¼ cup) hot water

250 ml (1 cup) cream or evaporated milk

Ingredients

1.      Heat oven to 180°C/360°F. Line with baking paper or grease a 2 litre baking dish.

2.      Beat 1 cup of the sugar, 15g of the butter, the jam and egg, until pale and fluffy.

3.      In a separate bowl mix together the milk, vinegar and vanilla.

4.      In a separate bowl sift together the flour, bicarbonate of soda and salt.

5.      Alternately, fold the flour mixture and milk mixture into the egg mixture until thoroughly combined. Pour into prepared baking dish, cover with lightly oiled foil and bake for 40-45 minutes, or until just firm.

6.      When cake is nearly ready, stir the hot water, cream and remaining sugar and butter in a saucepan over medium until the butter melts and sugar dissolves. Bring to just below the boil, then pour over the pudding in the dish.

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