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
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.