Raspberry Lemon Pudding Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350°F.
  • Lightly oil six ovenproof custard cups or six 8 oz ramekins.
  • Place the cups in a 2 inch deep baking pan.
  • Begin to heat water to add to the pan just before baking.
  • In a bowl, combine the lemon juice with the cornstarch.
  • Add the raspberries and 1/2 cup of the sugar and toss lightly.
  • In a separate bowl, with an electric mixer or whisk, beat the egg whites till stiff; set aside.
  • In a large bowl, beat the egg yolks and buttermilk with the remaining 1/2 cup sugar.
  • Beat in the lemon peel, vanilla, salt, flour and baking powder.
  • Gently stir in the raspberry mixture, then fold in the beaten egg whites.
  • Spoon the batter evenly into the prepared cups.
  • Pour very hot water into the baking pan till the water reaches about halfway up the sides of the cups.
  • Bake until puffed, firm on top and golden, 40-50 minutes.
  • Refrigerate and serve chilled.
Advertisement