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Berry Pudding Cake

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Not to be picky LaDonna, but there is a difference between potato starch and

potato flour that might make this a little too heavy. I'd try potato starch

instead. Ironically, there is no difference between tapioca starch and tapioca

flour - grin. It's just the potato that's a different thing.

 

Many jewish recipes use potato flour around Passover but I have found it makes

things a little too dense for every day use.

 

BL

 

 

 

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I wondered about that. . .thanks for the information, BL. I'll resend the

recipe as " potato starch " and will remove the other one from our archives.

:) LaDonna

 

-

 

Re: Berry Pudding Cake

 

 

> Not to be picky LaDonna, but there is a difference between potato starch

and potato flour that might make this a little too heavy. I'd try potato

starch instead. Ironically, there is no difference between tapioca starch

and tapioca flour - grin. It's just the potato that's a different thing.

>

> Many jewish recipes use potato flour around Passover but I have found it

makes things a little too dense for every day use.

>

> BL

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Berry Pudding Cake

 

1 1/2 cups blueberries, thawed if frozen

1 1/2 cups raspberries, thawed if frozen

1 cup flour

1 tsp. baking powder

1/4 tsp. salt

1 1/2 cups sugar, divided (or alternative sweetener)

1/2 cup soy milk (or alternative)

3 Tbsp. vegan margarine

1 tsp. vanilla

1 Tbsp. cornstarch

1 cup boiling water

 

Preheat oven to 350 degrees. Place fruit in the bottom of a prepared 9 " x

9 " or 10-inch round cake pan or baking dish. COmbine flour, baking powder,

salt, and 3/4 cup sugar in a mixing bowl. Add soy milk, margarine, and

vanilla. Using an electric mixer, beat until smooth. Spread batter over

fruit. Combine remaining 3/4 cup sugar and cornstarch; sprinkle over

batter. Pour boiling water over mixture. Bake 45 minutes or until tester

comes out clean when inserted in center. Serve with frozen vegan ice cream

or tofu whipped topping

 

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