Strawberry Pudding Cake

as strawberry season is over many places, if using frozen should they be thawed/drained or straight from freezer?

I have a raised bed full of raspberries. Can strawberries be substituted with raspberries?

So delicious and easy! I loved watching the cake rise above the bubbling liquid like some sort of pre-historic scene. I used a nine inch steel pan and it worked

Will this work with a non-dairy milk?

Hey there! Also a great question. This pudding cake loves loves loves high heat + air circulation. It makes the cake rise and brown quicker and even helps some of the strawberries stay firmly in the cake for some extra visual appeal. So, your counter-top oven convection fan should be good. If a skillet doesn't fit, you can use a glass baking dish. See the "tip" about this below step 5 :)

Followed the recipe exactly and it came out too salty. I love sweet and salty, but this was just too much, family concurred. I would reduce the salt probably by half if I make it again.

No - I've used cast iron skillets for most everything - it's also the pan of choice for great pineapple upside-down cakes (also acidic).

Hi! Can this be made with sour cherries instead of strawberries?

Hi mb! Great question. I recommend doing just (fully thawing and draining excess liquid) if you're going to try this with frozen fruit. I haven't tested it, but I would imagine frozen fruit would slow down the cooking process here and make this extra liquidy. :)

Hey Munson, that sounds so delicious. I haven't tested this, so I cannot say for sure. But, with any fruit substitution here I'd say you want to keep the sugar and water content in mind. E.g you may want to use more of the fruit if they're less watery than strawberries and if they are less sugary than strawberries you want toss with a little more sugar in step 1. Good luck! It sounds like a fun substitution.

Just made it and it is a good, easy, recipe. I did it just as is and baked it in a buttered, glass Pyrex at 400 F in a hot air oven for 20 minutes. The baking was perfect. Next time, I will make it with a bit less salt, it wasn’t salty, but almost. I will also reduced the boiled water from 300 ml to 250 ml as it was a too liquid.

Wow I wish I was your neighbor! This sounds delicious and I'm personally going to try this out in the next week! I think raspberries have a little water in them than strawberries, so my only recommendation is that you may want to add a few extra ounces to get the same amount of pudding layer as you would with strawberries :)

Such good questions in the notes! Here's mine: Can the cake be baked in a combo toaster/convection oven - air fryer/broiler? (My very old oven doesn't heat past 325.)

Regarding the substitution of rhubarb, I don’t see why you couldn’t. But I would slice it and macerate in 1/3 C. dark brown sugar for 15 minutes. Probably leave the resulting juice behind when adding to the batter.

This was delicious. Although I am genetically predisposed to change all recipes, I followed this one exactly. Oh who am I kidding. I didn’t have a lemon so I used lime and I had some spelt flour lying around so I subbed that for about 1/3 of the flour. Small changes. I’m sure the recipe as written would be equally as yummy.