Berry Pudding Cakes


Yield: 6 Servings


Nonstick cooking spray
2 eggs, lightly beaten
1/4 cup granulated sugar
1 teaspoon vanilla
Dash salt
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon baking powder
3 cups fresh berries (such as raspberries, blueberries, and/or sliced strawberries)
2 teaspoons powdered sugar (optional)


1. Preheat oven to 400 degrees F. Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray. Arrange in a 15x10x1-inch baking pan; set aside. In a medium bowl, combine eggs, granulated sugar, vanilla, and salt; whisk until light and frothy. Whisk in milk until combined. Add flour and baking powder; whisk until smooth.
2. Divide berries among prepared quiche dishes. Pour batter over berries. (Batter will not cover berries completely.) Bake about 20 minutes or until puffed and golden brown. Serve warm. If desired, sift powdered sugar over each serving.

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