LEMON PUDDING CAKES WITH SUGARED RASPBERRIES
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
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.
RASPBERRY LEMON BREAD PUDDING
I gave classic bread pudding a springtime spin with lemon cookies and raspberries. It's a bright and refreshing dessert. -Kelsey Byrnes, Ankeny, Iowa
Provided by Taste of Home
Time 50m
Yield 6 serving.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place bread cubes in a greased 11x7-in. baking dish; sprinkle cookies and raspberries on top. Combine next six ingredients; pour mixture over bread cubes. Bake until a knife inserted in the center comes out clean, 35-45 minutes. Remove from oven; keep warm., Meanwhile, prepare lemon sauce by combining sugar and cornstarch in a small saucepan. Whisk in heavy whipping cream and butter. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; cool 15 minutes. Whisk in lemon juice., Serve pudding warm with lemon sauce.
Nutrition Facts : Calories 700 calories, Fat 30g fat (17g saturated fat), Cholesterol 126mg cholesterol, Sodium 290mg sodium, Carbohydrate 101g carbohydrate (65g sugars, Fiber 9g fiber), Protein 10g protein.
LUSCIOUS LEMON PUDDING WITH SUMMER BERRIES
You'll have most of the ingredients for this sumptuous pudding in your cupboard and fridge already. A great recipe for kids to help with
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 10
Steps:
- Butter an ovenproof dish and heat the oven to 180C/160C fan/ gas 4. Carefully weigh out the butter and sugar into a bowl.
- Finely grate the zest from the lemons. For best results, grate, then turn the lemon a little and grate again, so you just take off the yellow skin rather than the pith below. Halve and squeeze the juice from the lemons - you need 100ml, so make up with a splash of water or more juice.
- Separate the eggs (put the whites in a large, clean bowl), being careful not to get any yolk in with them. Whizz the butter, sugar and zest in a food processor until creamy. Add the juice, whizz again; then, with the motor still running, tip in the yolks, flour and milk to form a smooth batter.
- Whisk the egg whites, preferably with an electric hand whisk, until firm but not stiff. Pour in the lemon batter, then gently fold the 2 mixtures together with a large metal spoon, being light-handed so that you don't knock out all the air from the whites. Don't worry if it looks a bit lumpy.
- Pour the mixture into the buttered dish, then put it in a roasting tin. Pour in a kettle of hot water into the tin so it is half-filled (this is called a bain marie). Ask an adult to help you with this bit. Bake for 35 mins until the top is set and there is a saucy lemon curd below. Use oven gloves to remove it from the oven.
- While the pudding is baking, pull or cut the hulls (the green tops) from the strawberries. Halve or slice them if large. Put in a bowl with the blueberries, then spoon over the cordial or sugar and mix together. Remove the pudding from the tin, dust with icing sugar through a sieve and serve warm or cold, with the berries.
Nutrition Facts : Calories 401 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 58 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium
LEMON PUDDING WITH RASPBERRIES AND GINGERSNAPS
All my favorite flavors combined into one delicious dessert! Here it is, I'm sharing with you, a recipe based on banana pudding -- From the cookbook, More From Magnolia Bakery. Cooking time also reflects time in refrigerator to chill.
Provided by Bev I Am
Categories Dessert
Time 9h45m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, beat egg yolks until creamy, 2-3 minutes; set aside.
- In a large saucepan, combine sugar and cornstarch.
- Gradually add water and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
- Remove from heat, add 2 cups of the hot mixture to the egg yolks, stirring to warm the egg yolks.
- Return entire mixture to the pot and heat 1 minute more.
- Remove from heat and stir in butter, lemon juice,and the lemon zest.
- Transfer to a medium sized bowl, cool to room temperature; about one hour.
- In a large bowl, on medium speed of an electric mixer, whip the cream until stiff peaks form.
- Gently fold in the pudding mixture into the whipped cream until well blended and so streaks of pudding remain.
- To assemble dessert: Select a large wide bowl (preferably glass) with a 4-5 quart capacity.
- Arrange one-third of the gingersnaps to cover the bottom of the bowl, ovelapping if necessary, then one third of the pudding.
- Repeat the layering twice more.
- Garnish the top layer with raspberries.
- Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 - but no longer (!) before serving.
Nutrition Facts : Calories 599, Fat 35.7, SaturatedFat 20.4, Cholesterol 241.7, Sodium 218.2, Carbohydrate 68, Fiber 2.5, Sugar 41, Protein 5.1
STEAMED LEMON RASPBERRY SPONGE PUDDING
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 PUDDING CAKE WITH RASPBERRY SAUCE
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.
GINGERSNAP LEMON PUDDING TARTS
Need a cute dessert for afternoon tea or coffee? Our Lemon-Lime Pudding Tarts are a great choice. Made with a graham wafer crust, lemon pudding mix and fresh lime juice, these pretty tarts are surprisingly easy to make.
Provided by My Food and Family
Categories Home
Time 3h
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Combine crushed gingersnaps and butter; press onto bottoms and halfway up sides of 12 paper-lined muffin cups.
- Bake 8 to 10 min. or until golden brown. Cool completely.
- Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in lemon juice, then 1/4 cup COOL WHIP. Refrigerate until ready to use.
- Spoon pudding mixture into resealable plastic bag. Cut 1/2-inch piece off one bottom corner of bag. Use to pipe pudding mixture into tart shells.
- Refrigerate 2 hours. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 12 g, Protein 0.9582 g
BLACKBERRY, LEMON, AND GINGERSNAP CHEESECAKE PUDDING
Provided by Abigail Johnson Dodge
Categories Liqueur Milk/Cream Ginger Dessert Freeze/Chill High Fiber Blackberry Lemon Marscarpone Bon Appétit Vegetarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- For lemon curd:
- Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.
- For blackberry compote:
- Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- For assembly:
- Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.
- Uncover desserts. Spoon remaining berry mixture over and serve.
LEMON PUDDING CAKE WITH RASPBERRY SAUCE
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
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 GINGER PUDDING CAKES
These cakes have a soft pudding-like center and taste fabulous when they are still warm. Serve with berries on the side for a stunningly-good dessert!!
Provided by Chef mariajane
Categories < 30 Mins
Time 25m
Yield 8 pudding cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Butter eight 1/2-cup ramekins or custard cups. Place dishes in large roasting pan.
- Beat 1/2 cup sugar, butter and lemon zest until well combined. Add egg yolks, one at a time, beating well after each addition. Beat in flour and ground ginger. Add lemon juice and beat to combine. Gradually add yogurt and crystallized ginger.
- Using clean dry beaters and a clean dry bowl, beating egg whites until soft peaks form. Add remaining 1/2 cup sugar and beat until stiff but not dry peaks form. Fold whites into yolk mixture in 3 additions.
- Divide mixture among prepared dishes. Pour enough hot water into roasting pan to come halfway up side of ramekins, approximately 3 cups.
- Bake in preheated oven 25 minutes until pudding cakes are puffed and firm to the touch. Remove dishes from roasting pan and cool on wire rack. Sprinkle wirh icing sugar before serving.
Nutrition Facts : Calories 242.3, Fat 11.1, SaturatedFat 6.4, Cholesterol 105.6, Sodium 102.1, Carbohydrate 32.3, Fiber 0.3, Sugar 27.6, Protein 4.6
More about "lemon pudding with raspberries and gingersnaps recipes"
RASPBERRY LEMON PUDDING CAKES RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Total Time 50 minsServings 6Calories 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.
LEMON PUDDING WITH RASPBERRY SAUCE - SIMPLE BITES
From simplebites.net
Reviews 10Estimated Reading Time 2 minsServings 6Total Time 30 mins
- Mix sugar and cornstarch in a medium sauce pan. Gradually whisk in water and cook over medium heat. Stir constantly until mixture thickens and boils. While constantly stirring, boil for one minute.
- Gradually stir half of the hot mixture into the egg yolks. Blend back into mixture in pan. Boil and stir one minute. Remove from heat and stir in butter, lemon peel, and juice.
- Combine sugar and water in a small saucepan. Cook over high heat, stirring constantly, and bring to a boil. Reduce heat, and simmer until sugar is dissolved.
RASPBERRY LEMON PUDDING CAKES RECIPE -SUNSET MAGAZINE
From sunset.com
LEMON GINGER POSSET WITH RASPBERRIES RECIPE - ONE HOT …
From onehotoven.com
10 BEST LEMON RASPBERRY DESSERT RECIPES - YUMMLY
From yummly.com
LIGHT LEMON PUDDING WITH RASPBERRIES AND BLUEBERRIES
From tastykitchen.com
LEMON PUDDING CAKE WITH RASPBERRY SAUCE RECIPE
From recipes.com.co
LEMON PUDDING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LEMON-GINGER PUDDING | LACTAID®
From lactaid.com
LEMON CURD RASPBERRY BREAD PUDDING - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
PIGGLY WIGGLY - LEMON PUDDING CAKE WITH RASPBERRIES RECIPE
From mypigglywiggly.com
LEMON PUDDING CAKE WITH RASPBERRIES - LESLIE BECK
From lesliebeck.com
LEMON RASPBERRY PUDDING BARS | REYNOLDS BRANDS
From reynoldsbrands.com
LEMON RASPBERRY SPONGE PUDDING RECIPE - JUST SHORT OF CRAZY
From justshortofcrazy.com
LEMON, GINGER, BARLEY PUDDING WITH RASPBERRIES - CIA FOODIES
From ciafoodies.com
RASPBERRY LEMON RICE PUDDING - EASY RECIPE - SPAIN ON A FORK
From spainonafork.com
LEMON RASPBERRY BREAD PUDDING - A BAJILLIAN RECIPES
From abajillianrecipes.com
LEMON PUDDING CAKE WITH RASPBERRY SAUCE RECIPE
From recipeschoice.com
BLACKBERRY, LEMON, AND GINGERSNAP CHEESECAKE PUDDING RECIPE
From bonappetit.com
LEMON-LIME PUDDING CAKE WITH WARM RASPBERRIES - INSPIRED EDIBLES
From inspirededibles.ca
LEMON GINGER BARLEY PUDDING FROM THE DIABETES-FRIENDLY KITCHEN
From diabetesgladiator.com
LEMON RASPBERRY BREAD PUDDING {LEMON BRANDY SAUCE}
From cheflindseyfarr.com
LEMON PUDDING WITH RASPBERRIES AND GINGERSNAPS
From pinterest.com
RASPBERRY-GINGER LEMONADE RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
RECIPE: LEMON, GINGER, BARLEY PUDDING WITH RASPBERRIES
From expressnews.com
LEMON ALMOND PUDDING WITH RASPBERRIES - CAKE & DESSERT RECIPES …
From houseandgarden.co.uk
LEMON GINGER PUDDING - COUNTRY CLEAVER
From countrycleaver.com
7 SWEET AND TART LEMON RASPBERRY TREATS | ALLRECIPES
From allrecipes.com
BERRY LEMON PUDDING | DINNER RECIPES | GOODTOKNOW
From goodto.com
LEMON RASPBERRY PUDDING BARS RECIPE | MYRECIPES
From myrecipes.com
LEMON PUDDING WITH GINGER LEMON MADELEINES - BAKING OBSESSION
From bakingobsession.com
CHOCOLATE PUDDING WITH RASPBERRIES AND GINGERSNAPS
From lifesambrosia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love