Raspberry Lemon Pudding Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.