Guest guest Posted February 1, 2003 Report Share Posted February 1, 2003 We ended up not having this with the raspberries because I didn't take them out of the freezer. It is a self-saucing pudding and don't worry about how thin the batter is. It really does work out right. Lee-Gwen Recipe Name: (140) LEMON PUDDING CAKE & RASPBERRIES Category: DESSERTS Serves: 6 1/3 cup granulated sugar - 258 3 tbs all-purpose flour - 85 1 tb extra-light olive oil - 119 1 1/2 tsp butter, at room temperature - 50 2 tsp grated lemon zest - 2 2 large eggs, separated - 148 1 cup low-fat (1%) milk - 102 1/4 cup fresh lemon juice - 15 2 tsp confectioners' sugar - 20 3/4 cup fresh raspberries - 45 1. Preheat oven to 350°F. Lightly oil bottom and sides of six 6-ounce custard cups. 2. In large mixing bowl, combine granulated sugar, oil, butter, and lemon zest. Beat until well combined. Add egg yolks, 1 at a time, beating well after each addition. Beat in flour alternately with milk and lemon juice. 3. In medium mixing bowl, beat egg whites and salt until stiff peaks form. Gently fold egg whites into batter and spoon batter into prepared custard cups. 4. Set cups in 9- by 13-inch baking pan. Pour in hot water to come 1/2 inch up sides of cups. Bake 30 minutes or until puffed and a toothpick inserted in the center comes out slightly moist. 5. Remove cups from water bath. Cool to room temperature, then refrigerate until well chilled, about 1 hour. To serve, dust top with confectioners' sugar and sprinkle berries on top. Quote Link to comment Share on other sites More sharing options...
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