Lemon pudding in the oven
Complexity: average
Servings: 4
Calories 304, total fat 6 G., saturated fats 3 G., proteins 7 G., carbohydrates 58 G., fiber 5 G., cholesterol 103 mg, sodium 128 mg, sugar 46 G.
A variation of American pudding, it transforms into two distinct treats during baking—a light, airy sponge cake on top and a pudding-like texture underneath. This amazing lemon dessert is also delicious and beautiful, and so easy to make that even a novice can master this masterpiece. Mix the dough with lemon juice and zest and fold in the separately whipped egg whites. Pour the dough into ramekins and bake in a double boiler. During baking, the pudding will separate from the sponge cake and settle to the bottom as a light, lemony cream. This will create a stunningly beautiful effect when you plate the dessert. The taste of this lemon pudding cake is as magnificent as its appearance. Serve with fresh berries; they will pair beautifully with the sparkling lemon flavor.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Lemon pudding
- 1 tbsp (15 g) butter
- 2/3 cup superfine sugar + extra for sprinkling
- 2 eggs, separate the whites from the yolks
- 2/3 cup reduced-fat buttermilk (whole milk can be substituted)
- 2 tablespoons lemon juice
- 1 tbsp lemon zest
- 1/4 cup flour
- 1/4 teaspoon salt
Decoration
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 2 tablespoons powdered sugar
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 160°C. Grease 4 ramekins (1 cup each) with butter and sprinkle with sugar.
- Place the egg yolks in a mixer bowl, buttermilk, lemon juice, and zest and whisk until combined. Reduce the speed to low and add the flour, sugar, and salt. Continue whisking until fully combined. Whisk the egg whites until stiff peaks form and gently fold them into the batter. Divide the batter evenly among the ramekins and place them in a double boiler. Place the ramekins in a large baking dish and add water halfway up the sides.
- Bake for 45 minutes, until the muffins spring back when lightly pressed on top and are nicely browned. Cool slightly in the pans, then carefully turn them out onto a plate. Serve with fresh berries and dust with powdered sugar.
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