
Blueberry Pudding Cakes
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Ingredients
Pudding Cakes
- 1 tablespoon unsalted butter, very soft
- 2-3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup frozen blueberries
- 1/3 cup buttermilk
- Zest of 1 lemon, no white bitter pith
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 eggs separated (no yolk traces in egg whites)
Blueberry Sauce
- 3/4 cup frozen blueberries
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 2 mandarin oranges (optional)
- Touch of vodka, orange liquor, and or lemon juice (optional)
Directions
- Preheat oven to 350°F. Spread soft butter into 4-5 ramekins. Sprinkle evenly with 2-3 tablespoons granulated sugar. Place ramekins in a roasting pan and set aside.
- Defrost blueberries in a microwave oven or at room temperature. Place in a blender and puree until super smooth.
- Press mixture through a sieve and measure 1/3 cup blueberry puree/juice.
- In a bowl whisk together 1/3 cup blueberry puree, buttermilk, lemon zest, and sugar. Whisk in cornstarch, salt, and egg yolks.
- In a separate bowl whip egg whites to medium peaks. Fold gently into above mixture and until all streaks of blueberry puree are gone.
- Fill ramekins 7/8 full.
- Pour water in roasting pan until it reaches halfway to the sides of ramekins.
- Place in oven and after 10 minutes reduce heat to 325°F, bake for a total of about 40-45 minutes. The cakes will have risen, and edges will be golden to light brown. Remove from oven.
- Meanwhile prepare blueberry sauce.
- Defrost blueberries and puree until super smooth. Running mixture through a sieve is optional. Add sugar. If desired add just a touch of vodka, orange liquor and or lemon juice to brighten flavor.
- Once pudding cakes are removed from oven let rest for 3-4 minutes and turn ramekins upside down onto plates.
- Surround with blueberry sauce and mandarin orange segments.
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