Raspberry Lemon Pudding Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
From Moosewood New Classics. Ingredients:
1 tablespoon fresh lemon juice |
2 teaspoons cornstarch |
12 ounces fresh raspberries (or frozen) |
1 cup sugar |
3 large eggs, separated |
1 cup buttermilk |
1 teaspoon grated lemon peel |
1/2 teaspoon vanilla extract |
1 pinch salt |
1/2 cup flour |
1/2 teaspoon baking powder |
Directions:
1. Preheat oven to 350°F.
2. Lightly oil six ovenproof custard cups or six 8 oz ramekins.
3. Place the cups in a 2 inch deep baking pan.
4. Begin to heat water to add to the pan just before baking.
5. In a bowl, combine the lemon juice with the cornstarch.
6. Add the raspberries and 1/2 cup of the sugar and toss lightly.
7. In a separate bowl, with an electric mixer or whisk, beat the egg whites till stiff; set aside.
8. In a large bowl, beat the egg yolks and buttermilk with the remaining 1/2 cup sugar.
9. Beat in the lemon peel, vanilla, salt, flour and baking powder.
10. Gently stir in the raspberry mixture, then fold in the beaten egg whites.
11. Spoon the batter evenly into the prepared cups.
12. Pour very hot water into the baking pan till the water reaches about halfway up the sides of the cups.
13. Bake until puffed, firm on top and golden, 40-50 minutes.
14. Refrigerate and serve chilled.
|
|