Hello there and welcome back. I hope you were able to read my post on Friday about my gardening adventures. If you haven’t read it yet and are interested, you can click HERE and you will go straight there! I have an interesting video on Straw Bale Gardening on the post. I am going to give it a try!
I am going to share a new recipe with you today. It is for Slow Cooker Mixed Berry Pudding Cake!
Let me tell you, this was a fast, super easy and very tasty dessert. One of the things I liked the most about it was that I was able to use up some of the fruit I froze last year.
I substituted blackberries for the blueberries. I would imagine you could use just about any fruit. It would be worth a try. Let me know if you do!
Mixed Berry Pudding Cake
Adapted from Slow Cooker Magazine
Cook 2 1/3 to 3 hours
1/12 cups loose-pack frozen blueberries (I used blackberries)
1 1/2 cups loose-pack frozen red raspberries
1/2 cup fresh cranberries
1 cup all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons butter, melted
1 teaspoon vanilla
3/4 cup boiling water
1/3 cup sugar
1/2 cup sliced almonds, toasted (optional)
Lightly coat a 3 1/2 or 4 quart slow cooker with nonstick cooking spray. In the prepared slow cooker combine frozen blueberries, frozen raspberries, and cranberries, set aside.
In a medium bowl, combine flour, the 2/3 cup sugar, the baking powder, cinnamon, and salt. Stir in milk, melted butter, and vanilla just until combined. Spoon and carefully spread batter over berries in the slow cooker.
In a small bowl combine the boiling water and the 1/3 cup sugar; stir to dissolved the sugar. Pour evenly over mixture in the slow cooker.
Cover and cook on high-heat setting for 2 1/2 to 3 hours or until a toothpick inserted near the center of cake comes out clean. Remove crockery liner from slower cooker, if possible, or turn off slower cooker. Cool, uncovered, for 1 hour.
To serve, spoon warm pudding cake into dessert dishes. If desired, sprinkle each serving with almonds.