Condé Nast Cafeteria's Raspberry Pudding
- Total Time
- 1 hour
- Rating
- Notes
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Ingredients
Yield:8 servings
- 2cups fresh or frozen raspberries
- 1cup raspberry jam
- 2½cups sifted cake flour
- 2½teaspoons baking powder
- ½teaspoon salt
- 12tablespoons (1½ sticks) unsalted butter
- 1½cups sugar
- 8large egg yolks
- 1teaspoon vanilla extract
- 1teaspoon lemon juice
- ½cup milk
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
650 calories; 23 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 105 grams carbohydrates; 3 grams dietary fiber; 60 grams sugars; 7 grams protein; 291 milligrams sodium
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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- 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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