I've had this recipe, from Sunset magazine, since it came out in print in 2009, and finally decided to test drive it last night for Mike for Valentine's Day. Easy and very cute.
Changes: I used four larger ramekins instead of the 6 called for. No milk, so soy milk was substituted. I dropped the raspberries in, instead of folding. I think that's it. Picture above is before fresh raspberries were added.
Raspberry Lemon Pudding Cakes
Time: 50 minutes, plus 30 minutes to cool. "This light and tangy lemon dessert satisfies my longing for lemon pie," said reader Jeanette Hennings about her original version of this recipe. We added loads of berries for a more summery take. The tender berry cake rises to the top, and the creamy lemon cake sinks to the bottom.
Yield: Serves 6
Ingredients
- 2 large eggs, separated
- 1/2 cup granulated sugar
- 3 tablespoons flour
- 2 tablespoons melted butter
- Finely shredded zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1 cup low-fat (1%) milk
- 1/8 teaspoon cream of tartar
- 2 2/3 cups (12 oz.) raspberries, divided
- Powdered sugar
Preparation
1. Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan.
2. In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.
3. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.
4. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.
5. Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar.
Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct.
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