Strawberry shortcake pudding


When you fancy strawberry shortcake but can’t be arsed to make it. This has the same soft, vanilla crumb and berry sweetness but takes 10 minutes to prepare and 10 seconds to finish off out of the oven.

Bert declared this ‘not a birthday cake: a normal cake’.

It’s my birthday tomorrow. On his way out this afternoon Bert’s dad asked me if we needed any food. 

Me: you might need chocolate? Self-raising flour? Candles?

Him: blank face

Leftover normal cake it is then.

Serves 4-6 (ahem. Ok. Three)

6 tablespoons soft butter

1 measuring cup caster sugar

1 egg

1 teaspoon vanilla extract 

1.5 teaspoons baking powder

1.5 measuring cups plain flour

1/2 measuring cup milk 

1 punnet strawberries

1 tablespoon icing sugar

Preheat the oven to 180.

Beat the sugar and butter together till fluffy then add the egg and vanilla and beat again. Mix through the flour, baking powder and milk till you have a smooth, thick batter then tip into a deep, buttered pie dish and smooth out the top. Top with the hulled and halved strawberries and bake for about an hour (check after 50 minutes – it’s ready when it’s deep golden brown and coming away from the sides). 

Dust with sieved icing sugar and serve warm with thick cream.

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