This wonderful recipe is from one of my findings in my trip to the US, a copy of Epicurious magazine with “America’s best recipes”. It is supposed to be a Yankee classic, but I decided to give it a southern touch using the grits I bought at Nora Mill Granary, a beautiful mill established in 1876, sitting alongside the Chattahoochee River in the foothills of the North Georgia Mountains (thanks Tonya and Joe!).
The original recipe is for a cranberry-maple pudding cake, but I made it a raspberry-maple pudding cake and it was delicious.
- 2 cups fresh or frozen raspberries
- 1 cup pure maple syrup
- 2/3 cup heavy whipping cream
- ¾ tsp finely grated orange peel
- Pinch, plus ½ tsp salt
- 2/3 cup all-purpose flour
- 1/3 cup stone-ground grits
- 1 ½ tsp baking powder
- 1 large egg
- 3 Tbsp. sugar
- ½ cup whole milk
- ½ cup (I stick)…
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