CONDé NAST CAFETERIA'S RASPBERRY PUDDING
Provided by Jonathan Reynolds
Categories dessert, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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.
- Sift together the flour, baking powder and salt. Set aside.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 8 grams, Carbohydrate 104 grams, Fat 23 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 290 milligrams, Sugar 59 grams, TransFat 1 gram
COPYCAT KNEADERS RASPBERRY BREAD PUDDING RECIPE
This Copycate Kneaders Raspberry Bread Pudding is so easy to make and full of amazing flavor. It comes together quickly and makes the perfect breakfast or dessert.
Provided by Contributor
Categories Breakfast Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.
- Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.
- Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.
- In another bowl mix the raspberries, sugar and apple juice. Stir until sugar is dissolved.
- Layer in a 9x13-inch baking pan 3/4 of the bread mixture.
- Pour fruit filling over the bread spreading evenly.
- Top with remaining bread.
- Bake 40 minutes at 375 degrees F.
- Serve warm topped with vanilla cream sauce.
- To make the sauce, melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, but make sure not to brown.
- Add salt, cream and sugar and stir until mixture becomes thick.
- Remove from heat and stir in vanilla.
- Serve warm over the pudding.
Nutrition Facts : Calories 1214 kcal, Carbohydrate 110 g, Protein 5 g, Fat 87 g, SaturatedFat 54 g, TransFat 1 g, Cholesterol 310 mg, Sodium 405 mg, Fiber 4 g, Sugar 97 g, ServingSize 1 serving
LEMON & RASPBERRY DOUGHNUT PUDDING
Expect requests for second helpings of this decadent dessert! Bake raspberry doughnuts with fresh custard, lemon curd and raspberries
Provided by Esther Clark
Categories Dessert
Time 25m
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.
- Heat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they'll crisp up when baked.
- Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.
Nutrition Facts : Calories 314 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
WARM CHOCOLATE RASPBERRY PUDDING CAKE
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Raspberry Winter Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6 generously
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. and generously butter a 9- by 2-inch round cake pan.
- Make frosting:
- Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
- Make cake batter:
- In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
- Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F. 10 to 15 minutes.
- Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
- Serve cake garnished with raspberries.
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