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Serves 4 to 6 2 tablespoons unsalted butter, softened, plus
enough to grease the baking pan 1. Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter pan or baking molds of choice. Lay folded dish towel in bottom of roasting pan and set molds or pan inside. Bring several quarts of water to boil for water bath. 2. Meanwhile, in mixing bowl mash 2 tablespoons butter together with sugar and salt with back of wooden spoon until crumbly. Beat in yolks, then flour, mixing until smooth. Slowly beat in lemon zest and juice, then stir in milk. Beat egg whites to stiff, moist peaks. Gently whisk whites into batter just until no large lumps remain. 3. Immediately ladle (don’t pour) batter into pan, custard cups, or ramekins. Set baking pan on oven rack. Pour enough boiling roasting pan to come halfway up sides of baking pan or molds. Bake until pudding cake center is set and springs back when gently touched, about 25 minutes. Remove roasting pan from oven and let pan or molds continue to stand in water bath for 10 minutes. Pudding cakes can be served warm, at room temperature, or even chilled. Serves 4 to 6 Follow the recipe for Lemon Pudding Cake, making the followong changes: Substitute the juice (1/4 cup) and zest from 1 medium navel orange for the lemon juice and zest. Add 2 tablespoons lemon juice along with the orange juice. Serves 4 to 6 This cake tastes best when made with super-strong coffee. The easiest way to make the strong coffee needed for this recipe is to cover one-third cup finely ground coffee with two-thirds cup boiling water and let it stand for five minutes, then drip through a coffee filter. Follow the recipe for Lemon Pudding Cake, making the following changes: For lemon juice and zest, substitute 1/3 cup cooled strong coffee and 2 tablespoons coffee-flavored liqueur. Decrease sugar from 1/2 cup plus 2 tablespoons to 1/2 cup, and decrease flour from 3 to 2 tablespoons. Serves 4 to 6 Follow the recipe to Lemon Pudding Cake, making the following changes: Make a rather thick cocoa paste by slowly stirring 1/2 cup boiling into 1/3 cup unsweetened cocoa. Cool the paste slightly, then stir in 1 tablespoon dark rum. Substitute cocoa paste for lemon juice and zest. Decrease flour from 3 to 2 tablespoons. Serves 6 This delicious version is rich enough to serve six amply. If possible, bake it in cups rather than a pan, and eat it warm. Follow the recipe for Lemon Pudding Cake, making the following changes: Decrease flour from 3 to 2 tablespoons, substitute I tablespoon pure vanilla extract and 1 tablespoon bourbon whisky for lemon zest and juice, and increase milk from 1 to 1 1/3 cups. Serve with Bourbon Butter Sauce. BOURBON BUTTER SAUCE 8 tablespoons unsalted butter Heat first five ingredients plus 2 tablespoons water in small, heavy-bottomed saucepan over medium-low heat, stirring occasionally, until bubbly around the edges. Remove from heat. Beat egg into hot butter mixture. Return to burner, bring to boil over medium-low heat, stirring constantly. Cook until thickened, about 1 minute. Spoon sauce over each pudding cake. Pass leftover sauce separately. from cooksillustrated.com |
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