Grandma’s raspberries pudding
15
30
10
No
Ingredients
- 1 L (4 cups) of raspberries
- 180 ml (3/4 cup) of maple syrup
Preparation
Side-by-side mode
- Preheat oven at 325 ˚F (160 °C).
- Set raspberries and maple syrup in a lightly oiled oven safe plate.
- In another large bowl, prepare cake by whisking butter, sugar, eggs and vanilla together.
- In another bowl, mix flour, salt and baking powder.
- Then, each turn, add a bit of flour and milk, simultaneously in the mixture with eggs.
- Oven bake about 40 minutes at 325 ˚F (160 °C) at the center of the oven.
- Verify cooking with a toothpick.
Did you know that...
Fresh raspberries can be kept for 2 to 3 days in the refrigerator.
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50
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