Indulge in the tantalizing flavors of fresh raspberries with this Raspberry Pudding Cake, a dessert that perfectly balances tartness and sweetness. This recipe transforms simple ingredients into a light, custard-like pudding cake with raspberries bursting in every spoonful. Ideal for those who appreciate the delightful combination of fruit and tender cake, this treat is sure to satisfy your dessert cravings.
Why You’ll Love This:
The Raspberry Pudding Cake is a fantastic treat for several reasons. Its moist, pudding-like texture combined with the vibrant flavor of raspberries makes for a refreshing dessert unlike any other. It’s easy to prepare, requiring basic ingredients and simple steps, which makes it perfect for both novice bakers and experienced cooks alike. The comforting warmth of the vanilla essence paired with the natural sweetness and tartness of the raspberries offers a truly inviting and satisfying dessert experience.
Perfect Occasion:
This Raspberry Pudding Cake is an excellent choice for any gathering, from casual family dinners to more festive occasions. It’s particularly well-suited for spring and summer events when berries are in season and their flavors can be fully appreciated. Serve it at your next picnic, potluck, or as a delightful finish to a barbecue. It’s also a wonderful addition to afternoon tea, providing a light yet satisfying treat.
Decoration Tips:
To enhance the visual appeal and add a touch of elegance to this Raspberry Pudding Cake, consider a light dusting of powdered sugar just before serving. Garnish with fresh raspberries and mint leaves for a fresh, colorful presentation. For an extra layer of flavor and texture, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients:
- 5 grams of unsalted butter, melted (for greasing)
- 360 grams of raspberries, fresh or frozen
- 300 grams of milk
- 50 grams of unsalted butter, melted
- 80 grams of granulated sugar (plus 20 grams for coating the mold)
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of fine salt
- 100 grams of all-purpose flour
- 3 eggs
Instructions:
- Preheat your oven to 180°C (356°F). Grease a 25 cm baking mold with the melted butter and sprinkle with 20 grams of sugar to coat.
- Scatter the raspberries evenly at the bottom of the prepared mold.
- In a mixing bowl, combine the milk, 50 grams of melted butter, 80 grams of sugar, vanilla extract, and salt. Stir until the sugar is mostly dissolved.
- Add the flour and eggs to the milk mixture, whisking until you achieve a smooth batter.
- Gently pour the batter over the raspberries in the mold, ensuring not to disturb the arrangement too much.
- Bake in the preheated oven for about 40 minutes, or until the center is just set but still slightly jiggly. The dessert will naturally deflate a bit as it cools.
- Allow the pudding cake to cool slightly before serving warm. Optionally, it can be enjoyed chilled for a firmer texture.
Enjoy this delightful Raspberry Pudding Cake, where the lush flavors of raspberries meld beautifully with a soft, custard-like cake, creating a dessert that’s both comforting and exciting!
