Condé Nast Cafeteria's Raspberry Pudding
Published March 20, 2004
- Total Time
- 1 hour
- Rating
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Ingredients
2 cups fresh or frozen raspberries
1 cup raspberry jam
2 ½ cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter
1 ½ cups sugar
8 large egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon juice
½ cup milk
Nutritional analysis per serving (8 servings)
105 grams carbs; 231 milligrams cholesterol; 650 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 23 grams fat; 3 grams fiber; 291 milligrams sodium; 7 grams protein; 60 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Mix the raspberries with the jam and place in the bottom of a greased 9-inch round cake pan.
- Step 2
Sift together the flour, baking powder and salt. Set aside.
- Step 3
In the bowl of an electric mixer, cream the butter for 30 seconds. Gradually beat in the sugar. Beat on high 3 to 4 minutes, until light and fluffy. Set aside.
- Step 4
In another bowl, beat the egg yolks, vanilla and lemon juice on high until they are thick and pale yellow. Beat into the butter, scraping the sides often. Stir in the flour mixture in 3 parts, alternating with the milk.
- Step 5
Pour the batter over the berries. Bake until a toothpick inserted into the center comes out without batter on it, about 40 minutes. (Be careful not to overbake.) Serve warm, so that the center melts a bit when you cut the pudding.
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