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Picture of Ozark Pudding Cake
british lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2782 kcal 139 %
  • Fat 96 g 147 %
  • Saturated 38 g 188 %
  • Carbs 464 g 155 %
  • Fiber 29 g 117 %
  • Protein 40 g 79 %
  • Cholesterol 311 mg 104 %
  • Sodium 1079 mg 45 %
  • Calcium 720 mg 72 %
  • Magnesium 275 mg 66 %
  • Potassium 1386 mg 29 %
  • Iron 12 mg 67 %
  • Zinc 5 mg 44 %
  • Phosphorus 1176 mg 168 %
  • Vitamin A 540 µg 60 %
  • Vitamin C 17 mg 18 %
  • Thiamin (B1) 1 mg 114 %
  • Riboflavin (B2) 2 mg 158 %
  • Niacin (B3) 12 mg 77 %
  • Vitamin B6 0 mg 32 %
  • Folate equivalent (total) 495 µg 124 %
  • Vitamin B12 1 µg 31 %
  • Vitamin D 1 µg 7 %
  • Vitamin E 23 mg 151 %
  • Vitamin K 27 µg 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Ozark Pudding Cake

Ingredients

  • 2 large but firm pears, peeled, quartered, and cored
  • 1 cup (5 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons (2 ounces) unsalted butter, at room temperature
  • 1 cup (7 ounces), plus one teaspoon sugar
  • 1 egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sliced natural almonds, toasted
  • 1/2 cup dried cranberries (optional)
  • Vanilla ice cream, for serving (optional)

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