Red And Black Raspberry Pudding Cake

This classic pudding cake is a delightful twist on traditional berry desserts, combining a soft, buttery cake batter with a luscious, jam-like raspberry topping. The magic happens during baking: the cake rises beneath a vibrant layer of red and black raspberries, lemon juice, and thickened syrup, creating a moist, sticky interface that is pure indulgence. Fresh black raspberries add a tart complexity to the sweet red berry syrup, while a hint of lemon brightens the overall flavor profile. Perfect for weekend brunches, tea parties, or as a comforting end to a summer dinner. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable treat.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 3

Calories: 195

Dietary: Vegetarian

Description

This classic pudding cake is a delightful twist on traditional berry desserts, combining a soft, buttery cake batter with a luscious, jam-like raspberry topping. The magic happens during baking: the cake rises beneath a vibrant layer of red and black raspberries, lemon juice, and thickened syrup, creating a moist, sticky interface that is pure indulgence. Fresh black raspberries add a tart complexity to the sweet red berry syrup, while a hint of lemon brightens the overall flavor profile. Perfect for weekend brunches, tea parties, or as a comforting end to a summer dinner. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable treat.

Directions

1
Thaw the frozen red raspberries and drain them well, reserving exactly 1/3 cup of the syrup.
2
Pick over the fresh black raspberries to remove any stems or debris.
3
In a heavy saucepan, combine the 1/2 cup sugar and cornstarch.
4
Add the reserved raspberry syrup and lemon juice to the sugar mixture, stirring until well combined.
5
Add the thawed red raspberries and fresh black raspberries to the saucepan.
6
Bring the berry mixture to a boil over moderate heat, stirring constantly.
7
Reduce heat and simmer the mixture for 5 minutes, stirring occasionally, then remove from heat and set aside.
8
Preheat the oven to 350°F (175°C). Lightly butter a 9-inch square baking pan.
9
In a large bowl, cream the softened butter until smooth.
10
Gradually add the second 1/2 cup of sugar to the butter, beating until the mixture is light and fluffy.
11
Add the beaten egg and vanilla extract to the butter mixture, beating until smooth.
12
In a separate bowl, sift together the flour, baking powder, and salt.
13
Add the dry ingredients to the wet ingredients in small batches, alternating with additions of milk.
14
Beat the batter well after each addition until it is completely smooth.
15
Spread the cake batter evenly into the prepared 9-inch square baking pan.
16
Spoon the warm berry mixture evenly over the top of the batter.
17
Bake in the preheated oven for 20 minutes.
18
Reduce the oven temperature to 325°F (165°C) and continue baking for 20-25 minutes more, or until a tester inserted into the cake portion comes out clean.
19
Let the cake cool in the pan on a wire rack for 10 minutes before serving.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 195kcal

% Daily Value *
Total Fat 3.2g5%
Saturated Fat 1.8g9%
Cholesterol 17.6mg6%
Sodium 175mg8%
Total Carbohydrate 41.5g14%
Dietary Fiber 0.9g4%
Sugars 35.4g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/red-and-black-raspberry-pudding-cake/