Photo: David Holifield
Buttermilk Pudding Cake with Maple Raspberries
8 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
949
Calories
29g
Protein
27g
Fat
149g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/3 cups well-shaken buttermilk
- 1/2 stick butter, melted and cooled
- 3 large eggs, separated
- 2/3 cup sugar, divided
- 2 half-pints raspberries (1/2 pound)
- 1/3 cup pure maple syrup
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes