Lemon Pudding Cakes With Sugared Raspberries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON PUDDING CAKES WITH SUGARED RASPBERRIES



Lemon Pudding Cakes With Sugared Raspberries image

Pudding cakes are magical sweets, baking up into two distinct layers from a single, straightforward batter. On top is an airy sponge cake that puffs in the oven's heat. Right beneath it is the pudding, a creamy lemon curd that's tangy and bracing thanks to a dash of buttermilk. Although these cakes are at their most tender when served within an hour of baking, they'll still be delicious at room temperature. Or chill them overnight and serve them straight from the fridge. The cake won't be as fluffy, but the lemon flavor will still shine bright. Feel free to use whatever ripe, juicy fruit you like here in place of the raspberries, or skip the fruit entirely.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 9

1/4 cup/57 grams unsalted butter (1/2 stick), melted and cooled, plus more for greasing the ramekins
3 large eggs, separated
1 cup/200 grams granulated sugar, plus more as needed
3/4 cup/180 milliliters buttermilk (or use plain yogurt thinned with milk)
1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
1/2 cup/120 milliliters lemon juice (from 3 to 4 lemons)
1/4 teaspoon fine sea salt or table salt
1/3 cup/43 grams all-purpose flour
6 ounces/170 grams raspberries

Steps:

  • Heat oven to 350 degrees. Butter 6 (8-ounce) ramekins. Place them in any large baking pan where they can sit without touching one another, such as a 9-by-13-inch pan.
  • In a large bowl, whisk together butter, egg yolks, 3/4 cup sugar, buttermilk, lemon zest and juice, and salt until smooth. Whisk in the flour until well combined.
  • Using an electric mixer (either handheld or a stand mixer fitted with the whisk attachment), beat egg whites on medium speed until they are thick, white and very foamy, 2 to 4 minutes. Increase speed to high and gradually beat in remaining 1/4 cup sugar, continuing to beat until stiff and glossy peaks form, about 2 to 3 minutes longer.
  • Using a rubber spatula, gently fold about a third of the egg whites into the lemon mixture, taking care not to deflate the whites. When no white streaks remain, fold in remaining whites, working carefully. Stop folding when most of the second batch of whites are mixed in, but a few white streaks remain.
  • Spoon the batter into the ramekins. Transfer the pan of ramekins to the oven. Carefully, so you don't splash the cakes, pour enough very hot tap water into the pan to come about halfway up the sides of the ramekins. The higher the water level, the more pudding and less cake you'll have.
  • Bake until the puddings are puffed and lightly browned on top, 35 to 40 minutes. Take care not to overbake, or there won't be any pudding at the bottom of the ramekins. Carefully transfer the ramekins from the pan to a rack to cool for at least 15 minutes before serving. (The combination of tongs or a spatula, plus oven mitts, works well for moving the cakes.)
  • As the cakes bake, mix the raspberries and a few pinches of sugar in a bowl, mashing the raspberries slightly to release their juices. Let the raspberries macerate until the sugar melts, about 15 minutes. Then, taste and stir in more sugar if the berries are very tart.
  • Serve the cakes warm or at room temperature, with the sugared berries and some of their syrup.

LEMON PUDDING CAKE WITH RASPBERRY SAUCE



Lemon Pudding Cake with Raspberry Sauce image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 8

4 eggs, separated
1 3/4 cups sugar
1/4 cup all-purpose flour
1 cup freshly squeezed lemon juice
1/4 teaspoon salt
1 1/4 cups milk
4 cups raspberries
8 sprigs mint

Steps:

  • Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt and milk until completely combined. In a separate bowl, whip the egg whites until soft peaks form. Add a 1/2 cup of the sugar and beat until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour.
  • To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
  • Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnish with raspberries.

STEAMED LEMON RASPBERRY SPONGE PUDDING



Steamed Lemon Raspberry Sponge Pudding image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

Butter, for coating, plus 2 ounces melted
Sugar, for coating, plus 1/2 cup
1/2 pint raspberries
3 eggs, separated
1/2 teaspoon vanilla extract
1 lemon, zested
1 1/4 cups buttermilk
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 to 2 tablespoons sugar, plus 2 tablespoons
1 cup yogurt

Steps:

  • Preheat oven to 375 degrees F.
  • Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
  • Stir the dry ingredients together and slowly mix them into the yolks.
  • In a separate bowl, whip the whites until stiff then fold them into the batter.
  • Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
  • To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.

LEMON-BERRY PUDDING CAKES



Lemon-Berry Pudding Cakes image

These Lemon-Berry Cakes are fitting summer fare; their flavors are a sweet (and tart) nod to the season. A spoonful of whipped creme fraiche-or plain whipped cream-adds a layer of richness to the cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6 individual cakes

Number Of Ingredients 10

1 pint blackberries
1/2 cup (about 3 lemons) plus 1 tablespoon fresh lemon juice
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted, plus more for ramekins
3 large eggs, separated
6 tablespoons cake flour (not self-rising), sifted
1 cup milk
1/4 teaspoon salt
Boiling water, for pan
4 ounces (about 1/2 cup) creme fraiche

Steps:

  • Preheat oven to 350 degrees. Process 2 1/2 ounces blackberries (12 to 15 berries), 1 tablespoon lemon juice, and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside.
  • Butter inner top inch of six 6-ounce ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with the flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.
  • Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream; beat until whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.
  • Place the ramekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.
  • Bake until cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.
  • Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.

LEMON PUDDING CAKE I



Lemon Pudding Cake I image

This is a family favorite for over 50 years. It makes a sauce on the bottom

Provided by Cali

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 12

Number Of Ingredients 8

4 eggs, separated
⅓ cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 ½ cups white sugar
½ cup sifted all-purpose flour
½ teaspoon salt
1 ½ cups milk

Steps:

  • Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
  • Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
  • Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 165 calories, Carbohydrate 31.1 g, Cholesterol 67 mg, Fat 3.3 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 139.7 mg, Sugar 26.7 g

LEMON PUDDING CAKES



Lemon Pudding Cakes image

Spoon into these lemon pudding cakes and find a surprise in your dessert: There's a delicate and tart sauce at the bottom.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 50m

Number Of Ingredients 9

2 tablespoons unsalted butter, melted, plus more, room temperature, for ramekins
1/3 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
3 large eggs, separated
3/4 cup granulated sugar
1 teaspoon finely grated lemon zest, plus 1/3 cup lemon juice (from 2 lemons)
1 1/4 cups whole milk
Confectioners' sugar, for serving

Steps:

  • Preheat oven to 325 degrees. Butter eight 6-ounce ramekins or a 2-quart baking dish. Set in a shallow baking pan. In a medium bowl, combine flour, baking powder, and salt.
  • In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk, and flour mixture. (Refrigerate mixture, up to 3 hours.)
  • In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins, keeping sides clean. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 30 minutes. Dust with confectioners' sugar and serve immediately.

Nutrition Facts : Calories 169 g, Fat 6 g, Protein 4 g, SaturatedFat 3 g

LEMON PUDDING CAKE WITH RASPBERRY SAUCE



Lemon Pudding Cake with Raspberry Sauce image

Provided by Charlie Trotter

Categories     Cake     Dessert     Bake     Raspberry     Lemon     Spring     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

4 eggs, separated
1 3/4 cups sugar
1/4 cup all-purpose flour
1 cup freshly squeezed lemon juice
1/4 teaspoon salt
1 1/4 cups milk
4 cups raspberries
8 sprigs mint

Steps:

  • To prepare the cake: Preheat the oven to 325°.
  • Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt, and milk until completely combined.
  • In a separate bowl, whip the egg whites until soft peaks form. Add 1/2 cup of the sugar, and whip until stiff peaks form. Gently fold the egg whites into the lemon mixture.
  • Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let it cool slightly, then refrigerate for at least 1 hour.
  • Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter.
  • To prepare the sauce: Reserve 16 raspberries for the garnish. Purée the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
  • Spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake.

WARM LEMON PUDDING CAKES WITH MARBLED RASPBERRY CREAM



Warm Lemon Pudding Cakes with Marbled Raspberry Cream image

Yield Makes 6 servings

Number Of Ingredients 9

3/4 cup plus 4 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 tablespoon grated lemon peel
3 large eggs, separated
1/3 cup all purpose flour
1/3 cup fresh lemon juice
1 1/2 cups milk (do not use low-fat or nonfat)
Powdered sugar
Marbled Raspberry Cream

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Place dishes in large roasting pan. Using electric mixer, beat 3/4 cup plus 2 tablespoons sugar, 6 tablespoons butter and lemon peel in medium bowl until well blended. Add egg yolks 1 at a time, beating well after each addition. Beat in flour, then lemon juice. Gradually mix in milk (mixture will be thin and may look curdled).
  • Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions (mixture will be runny).
  • Divide pudding-cake mixture among prepared soufflé dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes.
  • Bake pudding cakes until puffed and firm to touch, about 25 minutes. Transfer dishes to plates. (Can be prepared 8 hours ahead. Let stand at room temperature.) Sprinkle with powdered sugar. Top with dollop of Marbled Raspberry Cream.

RASPBERRY LEMON PUDDING CAKE



Raspberry Lemon Pudding Cake image

Make and share this Raspberry Lemon Pudding Cake recipe from Food.com.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon fresh lemon juice
2 teaspoons cornstarch
12 ounces fresh raspberries (or frozen)
1 cup sugar
3 large eggs, separated
1 cup buttermilk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1 pinch salt
1/2 cup flour
1/2 teaspoon baking powder

Steps:

  • Preheat oven to 350°F.
  • Lightly oil six ovenproof custard cups or six 8 oz ramekins.
  • Place the cups in a 2 inch deep baking pan.
  • Begin to heat water to add to the pan just before baking.
  • In a bowl, combine the lemon juice with the cornstarch.
  • Add the raspberries and 1/2 cup of the sugar and toss lightly.
  • In a separate bowl, with an electric mixer or whisk, beat the egg whites till stiff; set aside.
  • In a large bowl, beat the egg yolks and buttermilk with the remaining 1/2 cup sugar.
  • Beat in the lemon peel, vanilla, salt, flour and baking powder.
  • Gently stir in the raspberry mixture, then fold in the beaten egg whites.
  • Spoon the batter evenly into the prepared cups.
  • Pour very hot water into the baking pan till the water reaches about halfway up the sides of the cups.
  • Bake until puffed, firm on top and golden, 40-50 minutes.
  • Refrigerate and serve chilled.

Nutrition Facts : Calories 254.8, Fat 3.3, SaturatedFat 1, Cholesterol 107.4, Sodium 134.9, Carbohydrate 51.4, Fiber 4, Sugar 38.1, Protein 6.3

More about "lemon pudding cakes with sugared raspberries recipes"

RASPBERRY LEMON PUDDING CAKES RECIPE | MYRECIPES
raspberry-lemon-pudding-cakes-recipe-myrecipes image
2009-06-19 Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan. Advertisement. Step 2. In a medium bowl, whisk together egg …
From myrecipes.com
5/5 (11)
Total Time 50 mins
Servings 6
Calories 189 per serving
  • In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.
  • In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.
  • Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.


RASPBERRY LEMON PUDDING CAKES - LACTO OVO VEGETARIAN RECIPES
Raspberry Lemon Pudding Cakes might be a good recipe to expand your dessert recipe box. Watching your figure? This vegetarian recipe has 215 calories, 4g of protein, and 6g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes around 50 minutes. A mixture of granulated sugar, cream of tartar, eggs, and a ...
From fooddiez.com


LEMON PUDDING CAKES | KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease six individual 1-cup bakers. To make the cake: Whisk together the flour, sugar, lemon bits or chips, lemon powder, baking powder, salt, and buttermilk powder. In a separate bowl, whisk the melted butter with the eggs and milk. Stir the liquid ingredients into the dry ingredients.
From kingarthurbaking.com


LEMON RASPBERRY CAKE - CRAYONSANDCRAVINGS.COM
2022-05-12 Preheat the oven to 350°. Line 3 round cake pans with parchment paper and coat with non-stick spray. Set aside. Step 2: Make the cake batter. In a large mixing bowl, whisk to combine flour, baking powder, salt, and baking soda.
From crayonsandcravings.com


LEMON RASPBERRY BREAD PUDDING - A BAJILLIAN RECIPES
2022-02-28 Make the Custard: In a large bowl, whisk the sugar, the egg yolks, egg, lemon juice, zest, extracts, and salt until smooth. Stir in the heavy cream and milk until combined. Gently fold in the croissants. Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to ensure that all of the pieces are completely ...
From abajillianrecipes.com


THESE LEMONY PUDDING CAKES ARE MAGIC IN A RAMEKIN - …
2021-03-19 The cake part may not be quite as fluffy, but the zippy lemon flavor will still shine bright. Recipe: Lemon Pudding Cakes With Sugared Raspberries Follow NYT Food on Twitter and NYT Cooking on ...
From nytimes.com


WARM LEMON PUDDING CAKES - ONCE UPON A CHEF
Instructions. Preheat the oven to 350°F and set a rack in the middle position. Spray six ( 6-oz) ramekins with nonstick cooking spray. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
From onceuponachef.com


LEMON PUDDING CAKES WITH MARBLED RASPBERRY CREAM ...
2008-02-21 Bake in centre of 350¡F (180¡C) oven until puffed and set, 35 minutes. (Make-ahead: Remove from water and let cool; cover and refrigerate for up to 12 hours. Rewarm as above in water in oven but for only 10 minutes.) Marbled Raspberry Cream: Press raspberries through sieve into bowl. In large bowl, whip cream; using small spatula, swirl in ...
From canadianliving.com


LEMON PUDDING CAKES WITH SUGARED RASPBERRIES RECIPE - NYT ...
2021-03-27 1/4 cup/57 grams unsalted butter (1/2 stick), melted and cooled, plus more for greasing the ramekins; 3 large eggs, separated; 1 cup/200 …
From mastercook.com


LEMON PUDDING CAKES WITH SUGARED RASPBERRIES | RECIPE CART
1/4 cup 57 grams unsalted butter (1/2 stick), melted and cooled, plus more for greasing the ramekins 3 large eggs, separated 1 cup 200 grams granulated sugar, plus more as needed 3/4 cup 180 milliliters buttermilk (or use plain yogurt thinned with milk) 1 tablespoon finely grated lemon zest (from 1 to 2 lemons) 1/2 cup 120 milliliters lemon juice (from 3 to 4 lemons) 1/4 …
From getrecipecart.com


LEMON BUTTERMILK PUDDING CAKE RECIPE | LEITE'S CULINARIA
2021-03-31 Preheat the oven to 350°F (180°C). In a large bowl, whisk together 2/3 cup of the granulated sugar and the flour. Add the lemon juice, zest, and buttermilk and whisk until smooth. In a separate bowl, whisk together the butter and the egg yolks. Stir the egg yolk mixture into the buttermilk mixture.
From leitesculinaria.com


RASPBERRY LEMON PUDDING CAKES RECIPE -SUNSET MAGAZINE
Step 2. 2. In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended. Step 3. 3. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted.
From sunset.com


FLUFFY LEMON RASPBERRY CUPCAKES | BEST LEMON DESSERT RECIPES
2018-04-09 Preheat oven to 350°F (176°C) and add cupcake liners to a cupcake pan. 2. Cream the butter and sugar together until light and fluffy, 3-4 minutes. 3. Add the sour cream, vanilla extract and lemon zest and mix until combined. 4. Add the egg whites in two batches, mixing until well combined after each.
From lifeloveandsugar.com


LEMON PUDDING CAKES WITH RASPBERRY SAUCE — VEE THE BAKER ...
2022-05-13 This recipe post is sponsored by Imperial Sugar . However, all opinions and suggested tips are my own. Thank you for checking out this recipe. Lemon pudding cakes, such as these, are a mini-celebration in a single cake-a sweet little gift or a delicious indulgence. This small cake constitutes
From veethebaker.com


LEMON PUDDING CAKE RECIPE - NYT COOKING CALORIES: OPTIMAL ...
Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside. 2. In a medium mixing bowl, whisk together eggs, sugar -free crystal sweetener, melted coconut oil (or butter), and lemon juice.
From recipeschoice.com


LEMON PUDDING CAKES WITH SUGARED RASPBERRIES BEST RECIPES
2004-08-20 Steps: Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Place dishes in large roasting pan. Using electric mixer, beat 3/4 cup plus 2 tablespoons sugar, 6 tablespoons butter and lemon peel in medium bowl until well blended.
From recipesforweb.com


LEMON PUDDING CAKE WITH RASPBERRIES - LESLIE BECK
Quantity Ingredients; 1/3 cup : granulated sugar: 1 tbsp : extra-light olive oil: 1 1/2 tsp : unsalted butter, at room temperature: 2 tsp : grated lemon zest: 2
From lesliebeck.com


RASPBERRY LEMON PUDDING CAKES - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


LEMON PUDDING CAKES RECIPE - SARA KATE GILLINGHAM | FOOD ...
Step 1. Preheat the oven to 350°. Spray six 6-ounce ramekins with vegetable oil spray. In a medium bowl, whisk the sugar with the flour. In another bowl, …
From foodandwine.com


WARM LEMON PUDDING CAKES WITH MARBLED RASPBERRY CREAM ...
Bake pudding cakes until puffed and firm to touch, about 25 minutes. Transfer dishes to plates. (Can be prepared 8 hours ahead. Let stand at room temperature.) Sprinkle with powdered sugar. Top with dollop of Marbled Raspberry Cream. Marbled Raspberry Cream: Puree raspberries in syrup in processor. Stain puree; discard seeds. Beat whipping ...
From cooking-recipes.org


LEMON PUDDING CAKES WITH SUGARED RASPBERRIES RECIPE - FOOD ...
Puree the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes or until smooth. Strain through a fine-mesh sieve. To serve, spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake. Lemon Pudding Cake with Raspberries Serves 8
From foodnewsnews.com


RASPBERRY PUDDING CAKE | KING ARTHUR BAKING
Instructions. Preheat the oven to 350°F. Butter an 8" square pan, or eight 8-ounce ramekins. For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt, and set aside. Cream the butter and sugar together in a mixing bowl until light. Add the vanilla and egg, mixing to combine.
From kingarthurbaking.com


MAGIC LEMON PUDDING CAKE RECIPE - A WELL-SEASONED KITCHEN®
Preheat oven to 350 degrees. Butter 6 to 8 custard cups or ramekins (see Note). In a large mixing bowl, whisk together egg yolks, lemon zest, lemon juice and melted butter. In medium mixing bowl, whisk together the sugar, flour and salt. Whisk half the flour mixture into the egg yolk mixture, then whisk in half the milk.
From seasonedkitchen.com


LEMON RASPBERRY CUPCAKES [BEST BUTTERCREAM EVER!] - SUGAR ...
2021-03-11 Preheat your oven to 180C / 350F (160C fan) and line your muffin tins with paper cupcake cases. In a bowl, sift together the flour, corn flour, baking powder and salt. Add the lemon zest and mix well to combine. In a separate bowl or the bowl of a stand mixer, beat together the melted butter and sugar until smooth.
From sugarsaltmagic.com


RASPBERRY & SALTED LEMON PUDDING CAKE WITH TOASTED ITALIAN ...
2019-09-24 How to make our Raspberry & Salted Lemon Pudding Cake with Toasted Italian Meringue: 1. Preheat the oven to 180°C (160°C fan forced). Line a 15x28cm, 7cm-deep slice tin with baking paper. To make a custard, place the milk, vanilla bean extract and lemon rind in a saucepan over medium heat and bring just to the boil, then remove from the heat. 2.
From mindfood.com


RECIPE: LEMON RASPBERRY PUDDING CAKE
2016-03-23 Squeeze 1/3 cup lemon juice. Set aside. Whisk the flour, salt, and 2/3 cup sugar together. Whisk the yolks, milk, rind, and juice in a small bowl. Add to the flour and whisk until completely blended. Beat whites until soft peaks form; add the 1/4 cup sugar slowly and beat until stiff peaks form.
From stlmag.com


PATRICK CLARKíS LEMON PUDDING CAKE WITH FRESH RASPBERRIES ...
Preheat the oven to 325ºF. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt, and milk until completely combined. In a separate bowl, whip the egg whites until soft peaks form. Add 1/2 cup of the sugar, and whip until stiff peaks form.
From emerils.com


LEMON PUDDING CAKE WITH RASPBERRY COULIS - LACTO OVO ...
You can never have too many dessert recipes, so give Lemon Pudding Cake with Raspberry Coulis a try. This recipe makes 6 servings with 319 calories, 5g of protein, and 3g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick ...
From fooddiez.com


LEMON RASPBERRY PUDDING CAKE - PASTRIES LIKE A PRO
2016-03-07 Squeeze ⅓ cup lemon juice. Set aside. Whisk the flour, salt and ⅔ cup sugar together. Whisk the yolks, milk, rind and juice in a small bowl. Add to the flour and whisk until completely blended. Beat whites until soft peaks form; add the ¼ cup sugar slowly and beat until medium stiff peaks form.
From pastrieslikeapro.com


RECIPE FOR LEMON TRIFLE IS NAMED JUBILEE PUDDING - WALES ...
1 day ago Jemma Melvin’s lemon Swiss roll and amaretti trifle beat 5,000 desserts to become the official pudding of the Queen’s Jubilee celebrations. The trifle, inspired by …
From walesonline.co.uk


LEMON PUDDING CAKE - KITCHEN PARADE
Set aside. MIX BATTER, FOLD IN EGG WHITES In a large bowl, combine the butter, sugar, salt, lemon zest and juice, either continuing with the electric mixer or switching to a hand whisk. Mix in the yolks and flour. Slowly add the milk, gently incorporating each addition before adding another.
From kitchenparade.com


LEMON RASPBERRY PUDDING CAKES – FOODSMITHS
2021-03-31 Choosing a selection results in a full page refresh. Press the space key then arrow keys to make a selection. Use left/right arrows to navigate the slideshow or swipe left/right if …
From foodsmiths.com


HOW TO MAKE THE LEMON TRIFLE CROWNED PLATINUM PUDDING FOR ...
2022-05-13 Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel. Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool. Squeeze the lemons and oranges, so you have 150ml of both lemon and orange juice.
From news.yahoo.com


LEMON RASPBERRY CAKE - THE BEST LEMON RASPBERRY CAKE RECIPE
2016-08-02 1 cup fresh raspberries. Instructions. Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again.
From bakerbynature.com


PLATINUM JUBILEE: LEMON TRIFLE BEATS 5,000 OTHER DESSERTS ...
2022-05-12 So much more than a trifle, the pud incorporates a lemon curd Swiss roll, St Clement's jelly, lemon custard, amaretti biscuits, mandarin coulis, fresh whipped cream, candied peel, and chocolate ...
From news.sky.com


LEMON PUDDING CAKES WITH SUGARED RASPBERRIES RECIPE ...
Mar 19, 2021 - Pudding cakes are magical sweets, baking up into two distinct layers from a single, straightforward batter On top is an airy sponge cake that puffs in the oven’s heat Right beneath it is the pudding, a creamy lemon curd that’s tangy and bracing thanks to a dash of buttermilk. Mar 19, 2021 - Pudding cakes are magical sweets, baking up into two distinct …
From pinterest.ca


Related Search