June 18, 2022
True Lemon Pudding Cakes with Raspberry Sauce
True Lemon Pudding Cakes with Raspberry Sauce
Rated 5.0 stars by 1 users
Category
Desserts
Servings
6
Prep Time
15 minutes
Cook Time
30 minutes
These light, yummy True Lemon pudding cakes are made from ingredients that are probably sitting in your kitchen right now.
Thyme in Our Kitchen
Ingredients
- 1 1/2 tablespoons unsalted butter, melted and cooled slightly
- 3 large eggs, separated
- 1 1/2 cups whole milk
-
4 teaspoons True Lemon
- 1/3 cup water
- 3/4 cup sugar
- 1/4 cup flour
- 1/8 teaspoon salt
- 1/2 cup raspberry preserves
- 1 tablespoon honey
Directions
Preheat the oven to 350 degrees. Lightly grease six 3/4 cup ramekins. Place in a large roasting pan lined with a kitchen towel.
- In the bowl of a stand mixer, combine the egg yolks, milk, True Lemon and water. Beat on medium speed until frothy, about 2 minutes. Add the butter, sugar, flour and salt and beat until smooth.
- In a clean bowl of a stand mixer, beat the egg whites until stiff peaks form. Gently fold them into the egg yolk mixture, being very careful not to over mix.
- Divide the mixture between the prepared ramekins. Pour hot water into the bottom of the pan, filling until it is about half way up the sides of the ramekins.
- Bake for about 25-30 minute or until puffed and lightly brown on top. Remove from the oven and let cool slightly on a wire rack.
- In a small pot, heat the jam and honey over medium heat until it thins and starts to boil slightly.
- Pour the sauce over the tops of the cakes and serve.
Recipe Note
Recipe submitted by: Thyme In Our Kitchen