Bake of the Week: Autumn Berry Traybake Pudding

Now this is what we call a pudding! As the weather turns a little chillier, sponge pud and custard is just what the doctor ordered.

This looks so tasty and the good news is it couldn’t be simpler to make. It’s suggested that you serve it with custard. But it would be equally nice with cream. Or both!

If there’s any left over, keep it in an airtight tin and serve it cold. Thanks to Aldi for this week’s recipe.

You’ll need:

1 x 500g bag frozen Black Forest fruit mix
2 tbsp light brown sugar
300g self-raising flour
150g light brown sugar
180ml semi-skimmed milk
1 free range egg, beaten
125ml olive oil
Custard
Squeezy honey

Method:

1. Pre-heat the oven to 180°C/160C, gas mark 4/350F.
2. Place the frozen fruits into a 24 x 18 x 4cm deep tray.
3. Sprinkle over the 2 tbsp brown sugar.
4. Place the rest of the brown sugar and flour into a bowl and mix well.
5. Beat the milk, egg and oil together well then add to the flour and sugar.
6. Stir, but do not overwork the mixture.
7. Spoon over the fruit and sugar, spread out evenly, then pop into the oven.
8. Cook for 25-30 minutes or until well browned and risen.
9. Remove from the oven and leave to cool for 10 minutes.
10. Turn out onto a tray, then slice and serve with warm custard and a nice drizzle of honey.

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