Pudding cake is kind of a magical concept that lies precisely at the intersection of cake and pudding. When you mix it, it looks like a very light cake batter. But, as it bakes, it separates into two layers. The top is the lightest cake ever and the bottom (in this case) is an intense lemon pudding with some fresh ‘seasonal’ saskatoons.
Of course, overtime, there have been many versions of this classic dessert developed, all of which are no doubt delicious. You have to love a dessert that practically garnishes itself, right?! Sometimes, old recipes really are the best.
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Ingredients
Saskatoon Berry Compote
- 300 gm (2 cups) saskatoon berries
- 1/3 cup sugar
- 1 tsp lemon juice
- 1/4 cup water
- 1 Tbsp cornstarch
Pudding Cake
- 1 large lemon
- 1/3 cup lemon juice
- 1/4 cup flour
- 1/4 tsp salt
- 2/3 cup + 1/4 cup sugar, divided
- 3 eggs, separated
- 1 1/3 cups milk
Ingredients
Saskatoon Berry Compote
Pudding Cake
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Instructions
Saskatoon Berry Compote
- In a small saucepan, combine berries, sugar & 1 tsp lemon juice; heat until bubbling. In a separate dish, combine cornstarch & water; pour into berry mixture. Stir until thickened & remove from heat.
Pudding Cake
- Preheat oven to 350 F. Butter 6 ramekins (or a 10-inch glass dish). Divide the saskatoon compote between the ramekins; set aside.
- Grate 1 Tbsp of lemon zest. Squeeze 1/3 cup lemon juice. Set aside.
- In a bowl, whisk together flour, salt & 2/3 cup sugar. In another bowl, whisk together YOLKS, milk, lemon zest & juice. Add to the flour mixture; whisk until completely blended.
- In a bowl, beat WHITES until soft peaks form; add the 1/4 cup sugar slowly & beat until medium peaks form. Whisk 1/4 of the whites into flour mixture; our this mixture over the remaining whites. Whisk together using a folding technique to keep from deflating egg whites.
- Pour the batter into ramekins & place them into another larger pan. Fill the bottom pan with water as high as it can go without floating the ramekin dishes.
- Bake for 25-30 minutes depending on the size of ramekin dishes. Serve warm or at room temperature.
Recipe Notes
- I flipped my little puddings over so all those pretty saskatoon berries could sit on top.