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Lemon-Berry Pudding Cakes

There's no trick to creating the two layers -- simply fill ramekins, dot with blackberry sauce, swirl, and bake in a pan with water. Gentle heat makes the tops light and cakey and the centers smooth.

  • yield: Makes 6 individual cakes
Photography: Monica Buck

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Ingredients

  • 1 pint blackberries
  • 1/2 cup (about 3 lemons) plus 1 tablespoon fresh lemon juice
  • 1 cup plus 3 tablespoons sugar
  • 3 tablespoons unsalted butter, melted, plus more for ramekins
  • 3 large eggs, separated
  • 6 tablespoons cake flour (not self-rising), sifted
  • 1 cup milk
  • 3/4 teaspoon salt
  • Boiling water, for pan
  • 4 ounces (about 1/2 cup) creme fraiche

Directions

  1. Step 1

    Preheat oven to 350 degrees. Process 2 1/2 ounces blackberries (12 to 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.

  2. Step 2

    Butter inner top inch of six 6-ounce 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 the flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.

  3. Step 3

    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 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.

  4. Step 4

    Place the ramekins 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.

  5. Step 5

    Bake until cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.

  6. Step 6

    Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.

Source
Martha Stewart Living, June 2004

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Reviews (1)

  • 1 Apr, 2013

    This dessert is so amazing and easier than it looks! You know how "they" say don't make a new recipe for guests? Well, I did, and this turned out terrific. Everyone from adults to teens loved it. It is a keeper....and we are already talking about ways to change it up...mango? pineapple? blueberries? Wonderful! (BTW, mine looked EXACTLY like the pics...)