"pudding cake" news and stories

I love making pudding cakes. I find them to be both easy and satisfying, especially on a cold evening where the dessert can really warm you up. A basic recipe for one will have egg whites folded into a flavored batter, much like a souffle. Unlike a souffle, however, pudding cakes are baked in a water bath that keeps the bottom portion from puffing up as it cooks, leaving a thick pudding at the base of your baking dish. The top portion of the cake, uninhibited by the insulation of the water bath, bakes into a light, moist sponge cake that provides a perfect contrast for the pudding below.

I baked this batch in individual ramekins, which makes them look a little more elegant than a pudding cake baked in one large dish and scooped out for serving. As an extra touch, I also used Meyer lemons in place of regular lemons. They add a lot of lemon flavor without any of the sharpness that is usually associated with lemons and lemon juice.

I have been disappointed with the strawberries I've had this season, which were adversely affected some rather unpleasant weather patterns and a tremendous amount of rain here in California. Consequently, I've been looking for ways to use up the less-than-satisfying berries when I buy them in a fit of optimism. Cooked into cakes or muffins, they actually taste much better than fresh, due to the support from additional sugar. Next time I have some around, I'm definitely going to try the Baked Strawberry Pudding from Cookbook 411. It looks like a light, delicious pudding cake with strawberry puree as the base. Summery, simple and elegant - sign me up! You can get the recipe here.

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