Wednesday, May 14, 2008

It's Like Magic

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Pudding cakes are, as the name implies, cake and pudding together. But you don't make the cake and the pudding separately and then combine the two. No, you actually make one batter and, through the magic of science, the batter separates as it bakes and you get two distinct layers in one cup: cake on top with pudding on the bottom. It's like a self-saucing cake! I'm not entirely sure how it works but I think it has something to do with the water bath.

And by the way, never bake when you're in a rush. I was in a bit of a rush so I didn't let my cakes get golden on top. They were still done, but just not golden brown done. So they look a bit anemic. Also, my pudding layer ended up being a little bit runnier than a pudding, custard or curd should be. I'm not sure if baking it a couple minutes longer would have firmed up the pudding layer. But even with these minor issues, the pudding cakes still tasted really good.

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Lemon Pudding Cakes
(adapted from Donna Hay's Modern Classics Book 2)
(6 servings)


2 tbsp (1 ounce) unsalted butter, softened at room temp.
3/4 cup granulated sugar
1-2 tsp finely grated lemon zest
2 large eggs, separated
3 tbsp all-purpose flour
1/2 tsp baking powder
1/3 cup freshly squeezed lemon juice
1 cup milk (lowfat or whole)

Preheat oven to 350F. Lightly butter 6 (6-8 fluid ounce capacity) ovenproof cups or ramekins.

Using a mixer or a wooden spoon, cream butter and sugar until mixture is light and fluffy. Mix in lemon zest and egg yolks until mixture is smooth. Mix in flour and baking powder. Add lemon juice and milk and mix until mixture is smooth.

In a separate bowl, whisk egg whites until stiff peaks form. (Make sure your bowl and whisk are clean or the egg whites may not reach full volume.) Gently fold beaten egg whites into the lemon mixture.

Divide the batter evenly among the ramekins. Place ramekins in a 9x13 inch pan and fill the pan with enough warm water to come halfway up the sides of the ramekins. Bake at 350F for 23-27 minutes until slightly golden on top. The top should spring back when lightly touched but leave a slight indentation. Carefully remove the ramekins from the water and cool on a wire rack for 30 minutes before serving.

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31 comments:

Faery said...

Wow that looks sooo yummy, I don't think it is anemic it is delicate.I want to try this recipe, but as there are lots of passion fruits in my backyard, Do you think it is possible to use passion fruit instead of lemon?

Sharon said...

Not sure if I've ever had pudding cake but it seems right up my alley. I'm a little bit of a pudding addict. Sounds strange, but its true :)

VeggieGirl said...

"Never bake when you are in a rush" - I couldn't agree more!! If I bake when I'm in a rush, I tend to forget ingredients, botch a recipe, and endure other mishaps, haha.

What a GORGEOUS Lemon Pudding Cake! So refreshing.

magpie said...

These are awesome! I made and posted about one a couple months ago, but before I cooked it I had no idea that it would separate like that. I had just been browsing a cookbook and saw a recipe for lemon pudding cake and thought it sounded cool... and when it came out of the oven it seemed like magic :)

breadchick said...

This reminds me of the "magic pies" using Bisquick! This however is probably 2 steps up in taste from one of those.

kimberleyblue said...

So easy, and so delicious sounding. Thanks for posting those lemony cakes!

Baking Soda said...

Love these Mary! I never heard of them before but stumbled upon a coconut Miracle Pie quite some time ago and it works like a charm! The kids help me make it and they love the magic.

EAT! said...

I have never made a pudding cake but have always been intrigued by them. I guess it is time to make a few and see what they are all about.

Priscilla said...

Hi, I love your pudding cakes, how unique! I think I am going to try these, I love to bake, and try new recipes. I agree with the dont rush theory, I have had some odd results! ha,ha

Love your blog,
Priscilla x

Alice said...

I've made lots of pudding cakes especially since I love the custard underneath. I've flavoured them with oranges or lemons. It would look less anemic if you'd left in the oven a few more minutes or until golden brown and the custard would be less runny and more solid. It would resemble what you'd call 'custard'.

Faery said...

I have a present for you in my blog

MyKitchenInHalfCups said...

These do seem like magic in the making and seem so very tasty.
Gad Mary 'don't bake in a rush' that just has to make me smile.

RecipeGirl said...

I love the idea of pudding cake. I'm quite sure I've done it before with a chocolate sort of cake. Yours looks very appetizing, even though it doesn't have that desired golden hue!

Oye Cookie! said...

amazing!! it's like Mr. Wizard in the kitchen!

www.oyecookie.com
jennifer

Mrs. L said...

My grandmother used to make Lemon Pudding Cake for me all the time when I lived with her for several years. It's been on my list of things to make for ages.

Faery said...

Yes the magic also happened in my kitchen, I did it with passion fruit juice insted of lemon juice, it is sooooo delicious and scented. Thank you Mary for sharing your recipes I learnt something new today :)

Bake your cake and eat it too said...

That looks delicious! I have to admit I've never heard of this before but I'm sure gonna want to try it!

Cassandra said...

This looks delicious! I've made a chocolate pudding cake that looks a bit like this, but never a lemon one, so I'll try it out... thanks!

Cookie baker Lynn said...

Baking magic! Two desserts in one. Wonderful! How is your Meyer lemon tree doing?

marye said...

Mary- It looks great! I have made them for years and they always come out about like that..SOmetimes I dust them with some confectoners to make them less anemic..but they are not often darker than that that i have seen.

Katie said...

That looks so tasty. I don't think your topping looks too pale. I love how saucy it is.

Brilynn said...

I've made chocolate self saucing cake, but never a citrus one, it looks great!

bbaking said...

really there is nothing wrong with these!! They look delicous!

nonnasvoice said...

i love how ethereal your photos are.

maybelles parents said...

wonderfully yummy.

Jennifer from NYC said...

I made these last night and they are yummy! I served them with freshly whipped cream and blueberries. Heavenly!

I too, have made chocolate pudding cakes, that are great during the cold months, and I longed for a lemon version. Thanks for sharing the recipe and photos!

edamame said...

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Sarah said...

Hi Mary,
I love your blog and have been reading it for some time! It is so amazing to read about your baking adventures. You're pictures are beautiful and all your recipes look delicious.

I've been writing my own since August, and am just discovering all the wonderful people out there who are blogging too.

I was tagged by one of these new friends, and I'd like to send the tag to you now if you don't mind. Please check my blog, Suite Apple Pie.

funny face said...

You are mad :D haha Fantastic blog! Greatings from Sweden

sorina said...

It look's to good to be through I am definitely going to try this

Johnna Knows Good Food said...

They look yummy!