Lemon Pudding Cake with Fresh Mixed Berries

I haven’t posted  here in a long time. I’ve been cooking. I’ve even been taking an occasional photo but I haven’t sat down and typed out a blog post in ages. The other day I was looking through some pictures  and came across a delicious  lemon desert I made about a month ago.

Thank goodness that a quick search on Google lead me to Tyler Florence.

This is the perfect hot summer desert; a lovely recipe that melts in your mouth.  It’s light and lemony.   Make it soon.

Ingredients

·         1 tablespoon unsalted butter

·         2/3 cup superfine sugar

·         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

·          

Directions

Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.

Bake for 60 minutes * (See Note Below) until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

The reviews that I read on the food network suggested that it needed less than 60 minutes to cook. I took mine out of the oven after about 45 minutes. It probably could have used a few more minutes but not 60. The cakes looked cooked, the tops were slightly brown and a tooth pick came out clean. If you don’t have super fine sugar you can make your own. Just process sugar in your food processor and then measure out the 2/3 cups after you process it.

This is a fabulous recipe.