Pound Cake Pudding – a delicious recipe with poundcake, golden raisins, low-fat milk, orange juice, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Spray 2 10-ounce custard cups with non-stick cooking spray; fill each with 1 ounce cake cubes, 1 T. raisins; set aside.
3
In a medium mixing bowl, using a wire whisk, beat together the milk, orange juice, eggs, granulated sugar, and orange peel; pour half of the mixture into each cup.
4
Place cups in a 8x8-inch baking pan and fill pan with water to a depth of 1-inch; bake 40 to 45 minutes, or until a knife inserted in the center comes out clean.
5
Remove baking pan from the oven and custard cups from water bath; set cups aside and let cool.
6
When ready to serve, using a small tea strainer, sift half of the confectioners' sugar onto each pudding.
138
kcal
Calories
7
g
Fat
11
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 ounces poundcake, cut into 1/2-inch cubes, 2 tablespoons golden raisins, 1 cup low-fat milk, ½ cup orange juice, and more.
Yes, Pound Cake 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.
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