Tortino Di Frutta Di Bosco (Mixed Berry Pudding)

Recipe by Muffin Goddess

This is an Italian recipe for pudding that is more in the spirit of a British pudding than an American pudding (basically a very moist cake, rather than a custard-like dessert). Untried by me thus far, but I wanted to post this for safekeeping because it looks interesting and I have lots of fresh berries to use up. Adapted from "One Pot Italian" by Massimo Capra. This can be made in either a muffin tin or a Bundt pan (the cook time reflects the Bundt pan).

Top Review by Deb S.

I may be blind but I didn't see what temp should be used so I just put it in at 350. It's in the oven now so I guess I will see if it's any good. The mixture is awfully thick I had to press it into the pan.

Ingredients Nutrition


  1. Spray the cups of a Texas muffin tin (or Bundt pan, if using) well with Baker's Joy or Pam with Flour (if using the muffin tin, you can use cupcake liners instead). Make sure all crevices are coated, because the batter is very sticky.
  2. Combine the oil and sugar in a mixing bowl and stir until they have a creamy consistency. Add the vanilla and egg, and mix well.
  3. In a medium bowl, combine the flour, baking soda and salt. Fold in the creamed sugar mixture. Fold in the strawberries, then the blueberries. Very gently fold in the raspberries.
  4. Pour the batter into the prepared muffin tin or Bundt pan. Bake for 10-15 minutes in the muffin tin, or 50 minutes in the Bundt pan. When done, a toothpick entered into the center of the cake should come out dry.

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