Buttermilk Pudding Cake With Maple Raspberries

Rinshinomori's Note:

Another stunning winner from the Gourmet Magazine. When I first tasted this dessert, it reminded me of a Japanese style cheesecake. The pudding literally puffs out beautifully much like souffle and melts in your mouth. You can sub sliced strawberries, blueberries, blackberries ie in place of raspberries. Also, if you like you can totally skip the berries. The pudding cake is wonderful as it is without any embellishment.

• Total Time: 45 mins
• Prep Time: 0 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• ¼ cup flour , all purpose
• ¼ teaspoon salt
• 1 1⁄3; cups buttermilk , well-shaken
• ½ cup butter , melted and cooled
• butter , for the pan
• 3 eggs , large separated
• 2⁄3; cup sugar , divided
• ½ lb raspberries or ½ lb any other berries
• 1⁄3; cup maple syrup

Directions:

1. Preheat oven to 350 F with rack in middle. Butter 1 1/2 quart shallow baking dish.
2. Whisk together flour and salt in a large bowl.
3. In a separate bowl whisk together buttermilk, melted butter, yolks, and 1/3 C sugar. Stir into flour mixture.
4. Beat egg whites with an electric mixer at medium speed until frothy. Increase speed to medium high and add remaining 1/3 C sugar, 1 T at a time, until whites just hold stiff peaks.
5. Stir about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Pour batter into baking dish and bake in a water bath until puffed and golden brown, about 40-45 minutes. Cool slightly before serving.
6. Combine raspberries with maple syrup and serving along with warm pudding cake.