Condé Nast Cafeteria's Raspberry Pudding

Name: Condé Nast Cafeteria's Raspberry Pudding
Total time: 1 h
Yield: 8 servings
Cuisine: american
Ingredients: 2 cups fresh or frozen raspberries; 1 cup raspberry jam; 2 1/2 cups sifted cake flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 12 tablespoons (1 1/2 sticks) unsalted butter; 1 1/2 cups sugar; 8 large egg yolks; 1 teaspoon vanilla extract; 1 teaspoon lemon juice; 1/2 cup milk

Recipe from Danita Halt

Adapted by Jonathan Reynolds

Total Time: 1 hour
Rating: 4(11)
Comments: Read comments

Featured in: FOOD; Ahead by a Tray

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

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

Opt out or contact us anytime. See our Privacy Policy.

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.