Tortino Di Frutta Di Bosco (Mixed Berry Pudding)

Submitted 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)."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 6

ingredients

• 118.29 ml vegetable oil
• 236.59 ml sugar
• 2.46 ml vanilla extract
• 1 egg
• 236.59 ml all-purpose flour
• 1.23 ml baking soda
• 1.23 ml salt
• 118.29 ml diced strawberry
• 118.29 ml blueberries
• 118.29 ml raspberries

directions

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.

Reviews

[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.

 

[Sara 76]

We loved these! They were so moist and full of flavour. I was unable to buy strawberries..or any fresh berries for that matter! but i really wanted to try this, so I used frozen blueberries, and frozen raspberries (increasing the amount to make up for the strawberries). I made them in a muffin tray, and we served them warm, with ice-cream, and raspberry sauce (mashed raspberries mixed with a little sugar). Today we had the remaining cakes in our lunches, and they were even better! Once cold, they had a beautiful crispy covering on the outside, and were still moist and delicious on the inside. Thankyou for sharing! Made for ZWT7 - Italy.