Steamed Lemon Pudding With Berry Compote

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325*F.
  • Grease the insides of eight, 4 oz.
  • ramekins with butter and coat with sugar.
  • Set aside.
  • In a mixing bowl, combine the buttermilk, lemon juice and egg yolks.
  • In another bowl, mix the flour, 3/4 cup sugar, salt and lemon zest.
  • In another bowl whip the egg whites to soft peaks.
  • Whisk the dry ingredients into the buttermilk mixture, then fold in the egg whites, one third at a time.
  • Ladle the batter into the prepared ramekins, filling them almost to the top.
  • Place the ramekins in a roasting pan, and pour warm water around them, until it comes halfways up the sides of the ramekins.
  • Cover with foil and bake for 18 minutes.
  • REmove the foil, rotate the pan front to back, and bake for another 20 to 25 minutes, until the pudding is golden and springs back when lightly touched.
  • While the pudding is baking, place the blueberries in a saucepan with the sugar and cook over medium heat until the berries just start to burst.
  • (You want most of the berries to stay whole) Remove from heat and fold in raspberries.
  • Serve the puddings at room temperature on plates surrounded with the compote.
  • Delicious!
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