Lemon - Berry Pudding Cakes

Name: Lemon - Berry Pudding Cakes
Cook time: 40 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 pint blackberry; 1/2 cup plus 1 tbsp. fresh lemon juice (about 3 lemons); 1 cup sugar; 3 tablespoons sugar; 3 tablespoons unsalted butter, melted, plus more for ramekins; 3 large eggs, separated; 6 tablespoons cake flour (not self-rising); 1 cup milk; 3/4 teaspoon salt; boiling water, for pan; 1/2 cup creme fraiche

Submitted by Chef mariajane

"The blackberry-swirled tops of these individual lemon desserts conceal a delicious surprise: the rich citrus pudding underneath. There's no trick to creating the two layers - simply fill remekins, dot with blackberry sauce, swirl, and bake in a pan with water. The moist, gentle heat makes the top light and cakey and centers smooth and creamy. These treats are fitting summer fare; their flavors are a sweet and tart nod to the season."

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Ready In:: 40mins
Ingredients:: 11
Serves:: 6

ingredients

1 pint blackberry
¹⁄₂ cup plus 1 tbsp. fresh lemon juice (about 3 lemons)
1 cup sugar
3 tablespoons sugar
3 tablespoons unsalted butter, melted, plus more for ramekins
3 large eggs, separated
6 tablespoons cake flour (not self-rising)
1 cup milk
³⁄₄ teaspoon salt
boiling water, for pan
¹⁄₂ cup creme fraiche

directions

Preheat oven to 350°F Process 2 1/2 oz blackberries (12-15 berries), 1 tablespoon lemon juice and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside.
Butter inner top inch of six 6-oz ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter; set aside.
Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow,steady stream; beat until egg whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.
Place the remekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.
Bake until cakes are set and the tops are just starting to turn golden brown, 35-40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.
Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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