Rasberry Lemon Pudding Cake

[Joyce]

This recipe from J/F 98 is another ten. It is listed as one of the best of the year. A creamy lemon pudding with light sponge cake and fresh raspberries folded into it. A perfect dessert.

[Jodi]

Joyce,
Can you post? This sounds delicious. Lemon and raspberry is my favorite combination! Thanks.
Jodi

[SandyM]

Looks like this might be it - found it in Recipe Search:

Blackberry-Lemon Pudding Cake

As this dessert bakes, a light, spongy cake forms over a delicate bottom layer of custard. The water bath cooks the pudding cake with gentle, even heat.

1/4 cup all-purpose flour
2/3 cup granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup low-fat buttermilk
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
2 tblsp stick margarine or butter, melted
2 large egg yolks
3 large egg whites (at room temperature)
1/4 cup granulated sugar
1 1/2 cups blackberries, blueberries, or raspberries
Cooking spray
3/4 teaspoon powdered sugar

Preheat oven to 350`. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add buttermilk, rind, juice, margarine, and egg yolks, stirring with a whisk until smooth. Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup granulated sugar, 1
tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into buttermilk mixture; gently fold in remaining egg white mixture. Fold in
blackberries. Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at
350` for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm.

Yield: 5 servings (serving size: 1 cup).

CALORIES 285 (23% from fat); FAT 7.2g (sat 1.7g, mono 2.8g, poly 1.8g); PROTEIN 6g; CARB 51.2g; FIBER 3.30g; CHOL 89mg; IRON .80mg; SODIUM 198mg; CALC 86mg

[CHRIST1NE]

I recently made this (with blueberries) and it never turned to pudding. It stayed an eggy mess. Do you think the thawed, but still very wet, blueberries were the blame?? I would love to try this again as it had potential. Anyone else have any problems with it??

[Joyce]

All I can say is I had no problems at all using the fresh blackberries. It turned out perfectly, but took about 5 minutes longer in my oven (things don't usually take longer, but this one did).

[MrsReber]

I made this one a few months ago. We loved it. I used blackberries, but think it'd be better with blueberries. I had no problems at all with it and I was a little afraid with having to put it in a pan of water to bake it.

Could've been the extra moisture in the frozen berries that caused it not to set. I used fresh blackberries since my supermarket had them, but they get stuck in your teeth!

[JillC]

This is my favorite dessert ever!!! And I'm a chocolate lover.
We've tried this with all berries and like blueberries best. Never had it not work out, but we always have used fresh berries. It's good even without any berries.
The one thing I hate about making this dessert is trying to get the pan out of the water bath. Anyone have any tricks? My husband always does this step while I stand by fidgeting and squinching my face hoping that he doesn't give himself third degree burns.
Jill