This sponge pudding is simply delicious, and a lovely twist on the classic. Blueberries are fantastic, but you could use another berry if blueberries aren't in season. Likewise, you can use frozen instead of fresh. The sauce is one not to miss!
We all loved this recipe. Since I have never seen pasteurized egg in the grocery store, I mixed 2 eggs with 1/2 cup of the icing sugar and cooked it over the stove until very hot, then added it to the other hard sauce ingredients. It all turned out great - definitely a keeper! - 03 Sep 2006 (Review from Allrecipes US | Canada)
The pudding (cake) is superb and would rate 5 stars but the icing or hard sauce could do better without the eggs. In any event the sauce is not as good as traditional hard sauce and I give it 3 stars. - 07 Jul 2004 (Review from Allrecipes US | Canada)
I was expecting more of a pudding than a cake but, it was a very moist good tasting cake. The hard sauce was more like frosting and too sweet. Good, but didn't meet my expectations. - 12 Jun 2007 (Review from Allrecipes US | Canada)