Friday, 20 May 2016

Lemon Pudding Cakes

Lemon Pudding Cakes

Serves: 8
Total Time: 1 hr
Prep Time: 25 min
Oven Temp: 350F / 176C

1/3 cup(s) sugar
1/4 cup(s) sugar, plus additional for ramekins
1/4 cup(s) all-purpose flour
1/4 teaspoon(s) salt
 6 to 9 tablespoon Lemon juice or regular lemons (up to 3) (1 lemon yields: 3 tablespoons juice)
3 large eggs, separated
2 tablespoon(s) butter or margarine, melted and cooled
1 cup(s) milk
1 pint(s) raspberries, for garnish
Fresh mint sprigs, for garnish

Preheat oven to 350 degrees F. Grease eight 4- to 5-ounce ramekins; sprinkle with sugar to coat bottoms and sides. Shake out any excess.
On sheet of waxed paper, with fork, combine flour, 1/3 cup sugar, and salt. From lemons, grate 1 1/2 tablespoons peel and squeeze 1/2 cup juice. In large bowl, with wire whisk, beat egg yolks and lemon peel and juice. Whisk in butter and milk. Gradually whisk in flour mixture.
In another large bowl, with mixer on medium speed, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until soft peaks form when beaters are lifted, about 2 to 3 minutes.
Add one-third beaten whites to yolk mixture and, with rubber spatula, stir gently until incorporated. Gently fold in remaining whites until just incorporated. With ladle, divide batter evenly among prepared ramekins.
Arrange ramekins 1 inch apart in large (17-inch by 13-inch) roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Carefully transfer pan to oven and bake 30 to 35 minutes or until cakes are golden brown and tops rise 1/2 inch above rims.
Cool cakes in pan on wire rack 5 minutes. With sturdy metal spatula, carefully remove ramekins from pan with water and transfer to wire rack to cool 15 minutes longer.
Run thin knife around edge of 1 ramekin. Place small serving plate on top of ramekin and invert plate and ramekin together; remove ramekin. Repeat with remaining ramekins. Garnish each cake with a couple of raspberries and a mint sprig; serve warm.

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