Lemon Pudding Cake with Fresh Mixed Berries

  • 10g unsalted butter, for greasing ramekins
  • 2 eggs, separated
  • 170ml reduced fat buttermilk
  • 2 tbsps lemon juice
  • 1 tbsp lemon zest
  • 35g plain flour
  • 150g caster sugar
  • 1/4 tsp salt
  • For the garnish
  • 125g fresh blackberries
  • 125g fresh blueberries
  • 125g fresh raspberries
  • 2 tbsp icing sugar
1) Preheat oven to 170°C/Gas 3. Butter and lightly sugar four ramekins, each about the size of a cup.

2) In a mixer, add the egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in the flour, sugar and salt. Continue to mix until combined.

3) Beat the egg whites until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time. Divide evenly among the ramekins then bake in a water bath; set the ramekins in a roasting tray and fill with water to halfway up the sides of the dishes.

4) Bake for 60 minutes, until the tops spring back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert them onto a plate.

5) Serve with fresh berries and dust with icing sugar.

Rule the Kitchen with More Recipe Faves

Raspberry-Lemon-Torte
Raspberry Lemon Torte
Time
20
Serves
12-16
Difficulty
Hard
Lotte’s British Summer Fruit Fancies
Lotte’s British Summer Fruit Fancies
Time
12
Serves
12
Difficulty
Easy
Lemon sabayon with fresh wild berries
Lemon sabayon with fresh wild berries
Time
10
Serves
6
Difficulty
Easy
Lemon Blueberry Cheesecake Bars
Lemon Blueberry Cheesecake Bars
Time
35
Serves
10
Difficulty
Easy