Fluffy, light and packed with summer fruits, this steamed berry cake – cooked in a rice cooker, no less! – is one perfect pudding. The ultimate set and forget recipe, you’ll have dessert on the table without breaking a sweat. In collaboration with Panasonic .
1 cup strawberries, hulled, quartered
1 cup raspberries
1 cup blueberries
1¼ cup caster (superfine) sugar
115g (4 oz) unsalted butter
2 eggs
200ml (7 fl oz) sour cream
½ cup whole milk
1 tsp vanilla bean paste
1½ cups self-raising flour
1 tsp baking powder
icing (powdered) sugar, to dust
dollop cream, to serve
- Place the berries and half a cup of the caster sugar into the bowl of the Panasonic rice cooker, then stir so the fruit is evenly coated with the sugar. Give them a bit of a bash with a wooden spoon to slightly break the berries down.
- In a separate large mixing bowl, cream together the remaining caster sugar and butter with a whisk until light and creamy and pale in colour. Whisk in eggs, one at a time, until just combined. Mix through the sour cream, milk and vanilla bean paste. Fold through the self-raising flour and baking powder until just mixed together.
- Pour the cake batter onto the top of the berry mixture and spread mixture evenly. Select the Cake/Bread function on the rice cooker for 40 minutes and close the lid.
- Carefully place a strip of baking paper on top of the cake, followed by a plate small enough to fit inside the rice cooker, bottom-side facing up. Using a tea towel, carefully remove the bowl and plate from the rice cooker and flip over. Lift off the bowl to reveal the pudding.
- Dust with icing sugar. Serve with dollop cream and enjoy.
- Notes: – This dish was made using the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST. For more information, visit Panasonic’s website
