The word pudding evokes a dessert that is dense, wiggly and cloyingly indulgent. Depending on where in the world you are, pudding can either be a sweet and comforting steamed dessert, or a gelatin based creamy treat. Either way, pudding is almost always as delicious as it sounds.
This decadent Lemon Pudding Cake is sharpened by the acidity of lemon and raspberries before being snowed with icing sugar. This creates a perfect balance of taste and texture which excites and comforts the taste buds almost instantly. Blueberries, blackberries and strawberries can also be used instead of raspberries for a slightly different feel and flavor.
However you want this cake done, this darling of a treat is an awesome accompaniment to whatever the occasion. However it is strongly recommended that you give the original recipe a go before trying out any other combinations. So go ahead, indulge, and do not deny yourself the chance for such an amazing experience.
Ingredients:
2 large eggs (approx. 60 g each) – yolks and white separated
½ cup (100 g) caster sugar
2 tbsp (30 g) unsalted butter – melted
3 tbsp (45 g) all-purpose flour
1 lemon zest
3 tbsp lemon juice
1 cup (250 ml) milk
¼ cup (60 g) raspberries + more for topping
1/8 tsp cream of tartar
Icing sugar for dusting
Serves 6
Recipe adapted from: food.com
Preheat oven to 180°C/350°F.
Whisk the egg yolks and sugar together until pale and creamy.
Add in flour, melted butter, lemon zest and juice and whisk until combined.
Pour in milk and give it a final mix. Set aside.
In a clean large bowl, add in egg whites and cream of tartar.
Using an electric hand whisk, beat until stiff peaks just formed.
Fold in ¼ of the meringue into the egg mixture to lighten the texture.
Pour the egg mixture into the remaining meringue and fold lightly until just combined.
Add in raspberries and give it a final fold.
Do not overfold or your pudding will not be light and airy.
Place 1 raspberry each into 6 x 2-inches ramekins set in a heatproof tray.
Fill each ramekin with batter.
Add in 1 inch of hot water in the tray and bake for 15 – 20 mins, until the top is golden brown.
Remove the ramekins from the water bath and set them on a cooling rack for 15 mins.
Dust with icing sugar and top with raspberries.
- 2 large eggs (approx. 60 g each) – yolks and white separated
- ½ cup (100 g) caster sugar
- 2 tbsp (30 g) unsalted butter – melted
- 3 tbsp (45 g) all-purpose flour
- 1 lemon zest
- 3 tbsp lemon juice
- 1 cup (250 ml) milk
- ¼ cup (60 g) raspberries + more for topping
- ⅛ tsp cream of tartar
- Icing sugar for dusting
- Preheat oven to 180°C/350°F.
- Whisk the egg yolks and sugar together until pale and creamy.
- Add in flour, melted butter, lemon zest and juice and whisk until combined.
- Pour in milk and give it a final mix. Set aside.
- In a clean large bowl, add in egg whites and cream of tartar.
- Using an electric hand whisk, beat until stiff peaks just formed.
- Fold in ¼ of the meringue into the egg mixture to lighten the texture.
- Pour the egg mixture into the remaining meringue and fold lightly until just combined.
- Add in raspberries and give it a final fold.
- Do not overfold or your pudding will not be light and airy.
- Place 1 raspberry each into 6 x 2-inches ramekins set in a heatproof tray.
- Fill each ramekin with batter.
- Add in 1 inch of hot water in the tray and bake for 15 – 20 mins, until the top is golden brown.
- Remove the ramekins from the water bath and set them on a cooling rack for 15 mins.
- Dust with icing sugar and top with raspberries.
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Darren
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