Blackberry pudding cake on a shortcrust base

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Today I want to share a simple dessert that will make any afternoon coffee special. This time we'll serve shortcrust pastry hugging layers of fresh blackberries and pudding.

 

Blackberries become sweeter and softer, resembling a jam with large fruit pieces. The cake is pleasantly sweet, with distinct vanilla notes. Delicious, melt-in-your-mouth dessert.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

Pastry

  • 300 g (~2 cups) wheat flour
  • 100 g (~1/2 cup) sugar
  • 1 scant tsp baking powder
  • Pinch of salt
  • 200 g butter
  • 1 egg
  • 1.5 tsp vanilla paste

Filling

  • 750 ml milk
  • 100 g (~1/2 cup) sugar
  • 2 no sugar vanilla pudding packets
  • 500 g blackberries

Method

  1. Prepare shortcrust pastry. Put 300 g wheat flour, 100 g white sugar, 1 scant teaspoon of baking powder and a small pinch of salt into a large bowl. Stir through the dry ingredients shortly until everything gets well distributed.
  2. Add 200 g cubed cold butter to the dry ingredients. Rub butter into flour until they start to resemble wet sand. I suggest using a knife or a confectionery knife on a warm day;  if it's colder, you can do it with your fingertips. Be careful not to warm butter up too much.
  3. Once you can form pastry into large lumps, add one beaten egg and 1.5 teaspoon vanilla paste. Mix the contents of the bowl shortly with a wooden spoon, only until pastry absorbs moisture. Start kneading it by hand then; in the bowl at first, until pastry absorbs flour, and on a worktop next, until pastry becomes uniform and smooth. This shouldn't take long , two or three minutes should be enough.
  4. Once you obtain the right texture form the pastry into a small log that will be easy to hold while grating. Divide pastry into two parts, roughly at 2/3 of its length. Wrap both parts tightly in plastic wrap and put them into a freezer for one hour.
  5. Take the larger part of pastry then and grate it on a coarse grater directly into a baking tin lined with baking paper, 18 x 28 cm. Try to spread pastry flakes evenly as you're grating them. Press pastry down to form an even cake base.  
  6. Prick the pastry with a fork across the whole surface. This will let steam forming under pastry escape during baking, preventing the base from cracking. Put the base into a fridge for 15 minutes. After 15 minutes put the base into an oven preheated to 180 deg C, no fan, for 10 minutes, until lightly golden. After this time take the baking tin out of the oven and set it aside.
  7. Prepare pudding. Pour 500 ml milk into a medium pot. Add 100 g white sugar and stir it shortly until it dissolves. Heat up the contents of the pot over medium low heat until it starts simmering.
  8. Meanwhile 1dd 2 packets no sugar vanilla pudding to remaining 250 ml of milk. Stir the contents of the jug until they combine. Take your pudding base to the cooker hob. Decrease heat under the pot with milk to low and add pudding base, stirring. Once all of pudding is in, bring heat back up to medium and cook pudding until it becomes thick, stirring constantly. Once you obtain the right texture, take pot off heat.
  9. Put 500 g blackberries on top of shortcrust base. Spread them in an even layer across the whole surface so that each cake slice contains a few blackberries. Put pudding on top of blackberries. Try to spread it so that it covers blackberries completely. It is important to do it while pudding is still hot. If it cools down too much it will become too thick and it will be hard to spread it, so this step has to be done without delay. Once all of pudding is in the baking tin, try to even it out. It's best to do it with short, sharp movements to prevent pudding from sticking to the spoon.
  10. Set the baking tin aside for a moment and return to remaining shortcrust pastry. Take it out of the freezer and grate it on a coarse grater. I recommend using a separate plate and transferring pastry flakes onto top of pudding in an even layer.
  11. Bake the cake in an oven preheated to 180 deg C, no fan, for 40-45 minutes, until it becomes beautiful and golden, and blackberries become soft and simmer slowly. If the top of the cake becomes brown too quickly, you can cover it with a piece of aluminum foil or baking paper. After 45 minutes take the cake out of the oven and set it aside in the baking tin to cool completely. Sprinkle icing sugar on top of the cake then.
  12. Enjoy!

Approximate nutritional value

100 g

  • 224 kcal
  • Carbs: 30 g
  • Fat: 10 g
  • Protein: 4 g
  • Fibre: 1 g

1 slice (recipe makes 15 slices)

  • 276 kcal
  • Carbs: 37 g
  • Fat: 13 g
  • Protein: 5 g
  • Fibre: 2 g

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