Lemon Pudding Cake with Fresh Mixed Berries
- Level: Intermediate
- Yield: 4 servings
- Total Time: 1 hr 10 min
- Prep Time: 25 min
- Cook Time: 45 min
Nutritional Analysis Per Serving: Calories 304 | Total Fat 6g | Saturated Fat 3g | Cholesterol 103mg | Sodium 128mg | Carbohydrates 58g | Dietary Fiber 5g | Protein 7g | Sugar 46g
Ingredients:
- 1 tablespoon unsalted butter
- 2/3 cup superfine sugar, plus extra for dusting
- 2 eggs, separated
- 2/3 cup reduced fat buttermilk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Garnish:
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 2 tablespoons confectioners' sugar
Instructions:
- Preheat oven to 325 degrees F. Lightly butter and dust 4 ramekins (about 1-cup size) with sugar.
- In a mixing bowl, combine egg yolks, buttermilk, lemon juice, and lemon zest, beating until smooth. Lower the mixer speed and gradually sift in flour, sugar, and salt. Mix until just blended. Beat egg whites until stiff peaks form, then gently fold them into the yolk mixture, a little at a time. Divide the batter evenly among the ramekins. Place the ramekins in a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
- Bake for 45 minutes, or until the tops spring back when lightly touched and the cakes are golden brown. Let cool for a few minutes, then carefully turn out onto serving plates. Top with fresh berries and a light dusting of powdered sugar before serving.
