Monday, August 19, 2013

Lemon Buttermilk Pudding Cake

I simply love this recipe and I am making it again tonight. if you don't have ramekins, use solid tea cups or use one round solid big ramekin type dish that can fit in a oven dish with water.
Lemon Buttermilk Pudding Cake
1 c. sugar
1/3 c. flour
1/4 t. salt
4 large eggs, separated
1 1/2 c. full fat buttermilk
zest of two large lemons
1/2 c. fresh lemon juice
Line 8 ½ cup ramekins with sunflower oil and dust with castor sugar. Discard excess sugar. Get a deep dish ready that can hold the ramekins and enough hot water.
In a mixing bowl, whisk together sugar, flour and salt. In another mixing bowl, whisk together egg yolks, buttermilk, lemon zest and lemon juice until blended. Make a well in the flour mixture, and pour egg yolk mixture into centre. Whisk mixtures together until smooth. Meanwhile, beat egg whites with whisk attachment of mixer until peaks form. Carefully fold in 1/3 of egg whites into lemon mixture, and stir to lighten mixture. Then fold in remaining egg whites, being careful not to deflate the batter.
Transfer to ramekins and place in water bath. Fill with boiling water, ¾ of on the side of the ramekins.
Bake @ 190 degrees C for about 40 minutes. Enjoy immediately!

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