Raspberry and Blackberry Pudding Print Email

3 eggs, separated
1/2 cup sugar
1/3 cup flour
Pinch salt
1 lemon (zested and juiced)
1 tbsp butter, melted
3/4 cup milk

1/2 pint raspberries & blackberries, each

Preheat oven to 350 degrees. Butter 4 1-cup ramekins. Place a mixture of berries in each ramekin so that the bottom of the ramekin is covered. Save leftover berries for garnish.

Beat egg whites in a large bowl until white peaks form.

Meanwhile, in a separate bowl, mix flour, sugar, and salt. Whisk in lemon zest, lemon juice, melted butter, and milk. Whisk in egg yolks until smooth and creamy. Gently fold whipped whites into lemon mixture. Pour into each ramekin.

Place the ramekins in a shallow baking dish. Open oven and pull out bottom rack. Place the dish with the baking tray in the center of the rack. Carefully pour hot water (tap is okay) until the water reaches about 1 inch up the sides of the inner baking dish. Bake until top is lightly browned, approximately 20-25 minutes. (If you decide to use one large baking dish, it should take about 30-40 minutes.)

Garnish with leftover berries.

I think this tastes best coming straight out of the oven. If you are serving this to guests, I would not whip the egg whites. I'd keep the egg whites and the prepared batter in the fridge until you're ready to go. Then preheat the oven, and whip the egg whites. Mix with batter and portion into ramekins. Bake per instructions. - http://mykindoffood.blogspot.com/2009/05/dessert-to-end-bad-day-raspberry.html