The raspberries are in! These little beauties are bursting with flavour and full of opportunity for seasonal recipes.
Local berries will last longer, but why make them wait? Miss Mackenzie would have most of them eaten before dessert is prepared.
The berries are so plump this year that they make perfect thimbles.
Raspberries are naturally friends with brie, almonds, basil, arugula, buttery spinach and white wine, just to name a few accomplices. The possibilities go well beyond jam.
One of my favorite combinations is definitely raspberry and lemon. The vibrant flavour is complimented by a refreshing zing that is summer. The perfect end to a meal especially during BBQ season is the Lemon Pudding Cake.
This unassuming recipe is not your normal pudding cake. The finished cake is light and fluffy with a lovely lemon sauce pooling naturally on the plate. Garnish with some whipped cream and fresh mint and you will have your guests asking for you to make it again and again.
Lemon Raspberry Pudding Cakes
- 1/4 cup butter
- 1 cup + 2 Tbsp. sugar
- 3 Tbsp. lemon zest
- 6 egg yolks
- 6 Tbsp. flour
- 1/2 cup lemon juice
- 2 cups milk
- 8 egg whites
- 6 raspberries per ramekin
Line bottom of ramekins.
Cream butter, sugar and lemon zest.
Add egg yolks, one at a time, mixing well after egg.
Add flour and mix well. Add 1/4 cup of lemon juice and milk, mix until combined.
In a separate bowl beat egg whites and remaining sugar until stiff peaks form. Fold gently into batter. Pour into paper-lined ramekins. Add the washed raspberries to the lemon batter.
Place the ramekins in a 9×13 pan, filling with water about a third of the way up the side of the ramekins.
Bake in water bath at 325 F until golden brown and firm.