Icing Sugar
Icing sugar can also be...
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Desserts
Self Saucing Mixed Berry Pudding
15 mins
45 mins
Easy
6
This is sure to become a family favourite with its delicious mix of berries and orange. Be sure to keep frozen berries on hand so that you can whip this up anytime.
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- Ingredients
- Method
Ingredients
- 1½ cups Edmonds Self Raising Flour
- 75g butter
- ½ cup Chelsea White Sugar
- Grated rind of 1 medium sized orange
- 1 cup Meadow Fresh Original Milk
- 1 cup mixed berries, fresh or frozen (defrosted)
- Chelsea Icing Sugar
Sauce
- Boiling water (enough to make up to 1¼ cups)
- Juice of 1 medium orange
- ½ cup berry or plum jam
- ⅓ cup Chelsea White Sugar
Additional tips
Mixed berries and berry jam could be substituted for raspberries and raspberry jam or blueberries and blueberry jam.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
22
What did you think of this recipe?
Unknown
yum
5
kat
I'm annoyed I wasted berries, it just tasted like a stodgie pudding and took longer to cook in the middle than advised
1
Method
Preheat oven to 180°C. Lightly grease a 22cm x 9cm ovenproof dish.
Sift Edmonds Self Raising Flour into a bowl. Rub in Tararua Butter until the mixture resembles fine crumbs.
Stir in the Chelsea White Sugar and orange rind and make a well in the centre. Pour in the Meadow Fresh Original Milk and stir until combined.
Add the berries and gently stir until evenly distributed. Spread batter into prepared dish.
: Sauce
Make orange juice up to 1¼ cups with boiling water. Stir in the berry or plum jam and Chelsea White Sugar, pour over batter.
Bake in preheated oven for 45 minutes or until the sponge top is cooked in the centre.
Sprinkle with Chelsea Icing Sugar before serving.
Additional tips
Mixed berries and berry jam could be substituted for raspberries and raspberry jam or blueberries and blueberry jam.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
22
What did you think of this recipe?
Unknown
yum
5
kat
I'm annoyed I wasted berries, it just tasted like a stodgie pudding and took longer to cook in the middle than advised
1
You May Like These
ingredients
- ½ cup Edmonds Standard Grade Flour (75g)
- ¼ cup rolled oats (30g)
- ¼ cup desiccated coconut (25g)
- ¼ cup Chelsea Soft Brown Sugar (50g)
- ½ tsp mixed spice or ground cinnamon
- 75g butter
- 5-6 Granny Smith apples
- 2 Tbsp Chelsea Golden Syrup
- 2 Tbsp Chelsea Raw Sugar or Demerara Sugar
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 3 Tbsp cocoa powder
- ½ cup Chelsea Soft Brown Sugar (100g)
- 80g butter, melted and cooled
- ½ cup Meadow Fresh Original Milk (125ml)
- 1 egg, lightly beaten
- Vanilla ice cream or cream, to serve
Sauce
- ¾ cup Chelsea Soft Brown Sugar (150g)
- 2 Tbsp cocoa powder, sifted
- 1 ¼ cups boiling water (313ml)
ingredients
Pudding
- ¾ cup Chelsea White Sugar
- 1 Tbsp butter
- 1 cup Edmonds Standard Grade Flour, sifted
- 1 Tbsp cocoa powder
- ½ cup Meadow Fresh Original Milk
- 1 tsp Edmonds Baking Powder
Sauce
- 1 cup Chelsea Soft Brown Sugar
- 1 Tbsp cocoa powder
- 1 ½ cups boiled water
- 1 tsp vanilla essence
ingredients
Base
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 large egg yolks
- 1¾ cup Edmonds Standard Grade Flour (263g)
- 1½ tsp Edmonds Baking Powder
Topping
- 2 large egg whites
- ¼ cup Chelsea Caster Sugar (56g)
- 1 cup long thread coconut (80g)
- 1 tsp vanilla extract
- ½ cup raspberry jam (180g)
- freeze dried raspberries (optional)
ingredients
- 1 cup plain flour
- ½ cup Chelsea White Sugar
- pinch of salt
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 2 Tbsp melted butter
- ½ cup milk
- ¾ cup Chelsea Soft Brown Sugar
- 1 Tbsp cocoa powder
- 2 cups boiling water
ingredients
- 125g butter, softened
- 2 cups flour
- 2 tsp baking powder
- 1 cup milk
- ½ cup jam
- ¾ cup boiling water
- ½ cup Chelsea White Sugar
- 75g butter, melted
- Zest of 1 lemon
- Chelsea Icing Sugar for dusting
ingredients
- 1 ½ cups self-raising flour
- 2 tablespoons cocoa
- ½ cup Chelsea White Sugar
- 1 cup milk
- 100 grams butter, melted
- 1 teaspoon vanilla essence
Sauce
- 2 cups boiling water
- ½ cup Chelsea White Sugar
- 2 tablespoons cocoa
ingredients
Pudding
- 1 ¼ cups plain flour (188g)
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup mashed banana (approximately 2 medium bananas)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 85g butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 cup milk (250ml)
- ½ tsp baking soda
- 2 medium bananas, sliced in half lengthways
Sauce
- ¾ cup Chelsea Soft Brown Sugar (150g)
- ¼ cup Chelsea Golden Syrup (90g)
- 1 ¼ cups boiling water (310ml)
To Serve
- Vanilla ice cream, cream or custard
ingredients
- 1 cup plain flour
- ½ cup Chelsea White Sugar
- pinch of salt
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 2 Tbsp melted butter
- ½ cup milk
- ¾ cup Chelsea Soft Brown Sugar
- 1 Tbsp cocoa powder, extra
- 2 cups boiling water
ingredients
- 1x 380 gram can store-bought caramel filling
- ⅓ cup (80ml) cream
- 200 grams dark chocolate, chopped
- 60 grams butter
- 3 eggs
- ½ cup Chelsea Soft Brown Sugar
- 1 teaspoon vanilla
- ½ cup ground almonds
- Cocoa, for dusting
ingredients
- 1 bunch rhubarb, trimmed and cut into 6cm lengths
- ½ cup Chelsea Coconut Sugar
- ¼ cup water
- 3 strips orange peel
- 2 fresh bay leaves
- 1 punnet blackberries
- 1 punnet raspberries
- Greek yoghurt or coconut yoghurt , for serving
ingredients
Batter
- 1 cup flour
- 2 tsp baking powder
- 1-2 tsp ground ginger
- ¼ cup Chelsea Soft Brown Sugar
- ¼ cup Chelsea White Sugar
- 50g butter
- 1 tbsp Chelsea Golden Syrup
- ½ cup milk
Sauce
- ½ cup Chelsea Soft Brown Sugar
- ½ cup Chelsea White Sugar
- 1 tbsp Chelsea Golden Syrup
- 1-2 tsp ground ginger
- 2 cups boiling water
ingredients
- 100g butter, softened
- ¾ cups Chelsea White Sugar
- 1 egg
- 1 tsp vanilla essence
- 1 ¼ cups standard flour
- 2 tsp baking powder
- 1 tbsp cocoa
- ½ cup Chelsea Soft Brown Sugar
- 1 tbsp cornflour
- ¼ cup cocoa
- 2 cups boiling water
learn about baking
How to Choose SugarFor Baking?
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