Jumbleberry Pudding is a delicious blend of seasonal fruits crowned with a cake like topping.  This gluten free pudding cake uses frozen berries and can be a fruity finish to a meal any time of the year.

This pudding cake recipe yields six servings.

Your family will enjoy every bite of this warm full flavoured dessert.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Jumbleberry Pudding I dumped some granulated sugar and corn starch into an 8″ x 8″ baking dish.  I mixed them together with a spoon.

Nexted I dumped in a whole bag of frozen Jumbleberry Blend fruit.  I stirred the fruit carefully to coat it with the sugar mixture.

Then I dumped some margarine and brown sugar into a mixing bowl.

I used an electric hand mixer to beat the brown sugar and butter together until well combined.

Then I added in one large egg and some vanilla extract.

I used the electric hand mixer again to beat in the egg and vanilla until the batter was smooth.

Then I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder and salt.

Next I used a rubber spatula to begin stirring the dry ingredients into the wet ingredients in the mixing bowl.

Once the dry ingredients were partially incorporated into the batter, I poured in some almond milk.

When the ingredients were combined to the consistency of cake batter I was ready for the next step.

I used the rubber spatula to spread the batter over top of the fruit in the baking dish.  It expanded while cooking so it was not necessary to make sure the fruit was totally covered.

Then I placed the baking pan in a preheated 350F oven for 1 hour and 10 minutes or until it was golden brown and a toothpick inserted in the center of the cake came out clean.

After removing it from the oven I allowed it to cool in the pan for about 30 minutes before cutting out pieces to serve.

Jumbleberry pudding is delicious as is, or top it off with a dollop of whipped cream or ice cream for the contrast of warm cake with fruit and a cold topping.

However you choose to serve Jumbleberry Pudding, your family and guests will savour every bite!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are some more Fruit Recipes you will enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Jumbleberry Pudding:

• 1/2 cup sugar
• 3 tsp corn starch
• 600g frozen Jumbleberry Blend
• 1/2 cup brown sugar
• 1/3 cup margarine
• 1 egg, large
• 1/2 tsp vanilla
• 1/4 cup almond milk
• 1 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 2 tsp baking powder
• 1/2 tsp salt

How to Make Jumbleberry Pudding:

1. Preheat oven to 350F.
2. Combine the granulated sugar and corn starch in an 8″ x 8″ baking dish.
3. Pour in the frozen fruit and gently stir to coat in the sugar mixture.
4. Dump the brown sugar and margarine into a mixing bowl. Beat with an electric hand mixer until combined.
5. Add the egg and vanilla and beat with the electric hand mixer until creamy.
6. Measure in the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder and salt. Stir into the wet ingredients with a large spoon or rubber spatula and before fully comined pour in the almond milk. Continue stirring with spoon or spatula until creamy.
7. Spoon the batter over the fruit in the pan. It will expand while baking.
8. Place pan in preheated 350F oven for about 1 hour and 10 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Allow to cool slightly before serving.
10. Serve plain or with a dollop of whipped topping or ice cream.
11. Enjoy!