Berry and rice pudding

Name: Berry and rice pudding
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 100 g Strawberries; 50 g red and black currants; 100 g Raspberries; 200 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 3 Eggs (size M); 4 TABLESPOONS + 325 g flour; 1 (200 g) Cup of finished rice pudding original; 1 package Baking Powder; 1 TEASPOON Icing sugar for dusting; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

100 g Strawberries
50 g red and black currants
100 g Raspberries
200 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
3 Eggs (size M)
4 TABLESPOONS + 325 g flour
1 (200 g) Cup of finished rice pudding original
1 package Baking Powder
1 TEASPOON Icing sugar for dusting
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Wash the strawberries and currants and drain well. Clean the strawberries and cut them into pieces. Pluck the currants from the panicles. Sort raspberries
2
Cream fat, sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer. Mix in eggs alternating with 3 tbsp. flour (approx. 50 g) one after the other. Stir in rice pudding. Mix 325 g flour and baking powder, also add and stir in briefly. Finally mix berries and 1 tbsp. flour and fold into the dough
3
Pour the dough into a greased, floured box form (approx. 30 cm long, 1 3/4 litres capacity). Bake in the preheated oven, 2nd rail from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. If necessary, cover with aluminium foil about 10 minutes before the end of the baking time. Leave the cake to cool in the tin for approx. 30 minutes, then turn out of the tin and let it cool down on a cake rack. Dust with icing sugar as desired. Delicious with vanilla sauce
4
waiting time approx. 2 1/2 hours