Conde Nast Cafeteria's Raspberry Pudding Recipe

Name: Conde Nast Cafeteria's Raspberry Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh or frozen raspberries; 1 cup raspberry jam; 2 1/2 cups sifted cake flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; ½ tablespoons (1 1/2 sticks) unsalted butter; 1 1/2 cups sugar; 8 large egg yolks; 1 teaspoon vanilla extract; 1 teaspoon lemon juice; 1/2 cup milk

Servings: persons

1
Preheat the oven to 350 degrees.
2
Mix the raspberries with the jam and place in the bottom of a greased 9-inch round cake pan.
3
Sift together the flour, baking powder and salt.
4
Set aside.
5
In the bowl of an electric mixer, cream the butter for 30 seconds.
6
Gradually beat in the sugar.
7
Beat on high 3 to 4 minutes, until light and fluffy.
8
Set aside.
9
In another bowl, beat the egg yolks, vanilla and lemon juice on high until they are thick and pale yellow.
10
Beat into the butter, scraping the sides often.
11
Stir in the flour mixture in 3 parts, alternating with the milk.
12
Pour the batter over the berries.
13
Bake until a toothpick inserted into the center comes out without batter on it, about 40 minutes.
14
(Be careful not to overbake.)
15
Serve warm, so that the center melts a bit when you cut the pudding.

887

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups fresh or frozen raspberries, 1 cup raspberry jam, 2 1/2 cups sifted cake flour, 2 1/2 teaspoons baking powder, and more.

Yes, Conde Nast Cafeteria's Raspberry Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Conde Nast Cafeteria's Raspberry Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions