Monday, January 18, 2010

Baked Lemon Cake Pudding

I had to go scouting for a non-chocolate dessert recently, as one of our guests for lunch was a no chocolate person. So I finally zeroed on this one. It was an experiment and am quite glad that it came out well. The texture and the color too came out like in the book. Tastewise, this is for people who like the lemony flavor. My chocoholic husband liked it too. As it is cold here, I served it warm.

1. Lemon - 2 med. sized
2. Eggs - 2 Large
3. Sugar - 3/4 cup
4. Milk - 1 cup
5. Flour - 3 tblsp
6. Salted butter - 2 tblsp

- Preheat oven to 350F. Grease 6 ramekins.
- Grate lemon finely to get 1tblsp zest.
- Squeeze juice of lemons to get 1/4 cup of juice.
- Powder the sugar.
- In a bowl beat egg whites to soft peak consistency. Gradually add in half of the powdered sugar and beat till dissolved.
- In another bowl beat egg yolks and remaining sugar till blended.
- Add in zest, flour, butter, milk and juice and beat till blended.
- Gently fold in egg white mixture into this.

- Pour into prepared ramekins.
- Set ramekins on a baking pan. Fill this with water to come half way up sides of ramekins.
- Bake for 40-45 mins till pudding tops are golden and firm on top.
- Garnish with a slice of fresh lime and serve warm.

This really was an easy dessert to make.

1 comment:

  1. I tried this with kumquats instead of lemons and it came out good. I deseeded the kumquats and pureed them to make 1/4 cup and used it instead of the lemon juice and lemon rind.