Buttermilk Pudding Cakes with Sugared Raspberries
Cookbook
Page 229
Course: Desserts
Reviews
1 reviews,
average rating 4.0 / 5
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A light and spongy cake, still very moist, and packed with vanilla flavor. A phenomenal base for almost any kind of dessert sauce you could imagine putting on it. The only problem is that a dessert this small and light is either for the end of a big meal... or you want to eat all 8 of them yourself.
(Also, the Lee Brothers' nonstick pans must work better than mine - I didn't grease the pan and they stuck monstrously.)