Pudding Cake

I made this to balance out the meatball failure of yesterday.  I’ll never mention it again.   Look, shiny sugary desserts!   Can we put the meatballs behind us yet?  I mean, really, they couldn’t have been that bad.  Besides look at that beautiful picture above the words I’m writing right now and tell me you don’t want some of whatever that is.  Would you like to know what it is?

It’s pudding cake.  Adapted from Emeril Lagasse’s recipe. 

I added a little raspberry jam and some orange extract to the orange juice after it reduced.  After baking and cooling, I flipped it over while it was still warm onto some warm raspberry jam.  The pudding that was on the bottom was now on top and begging me for some homemade whipped cream. 

So, I obliged.   It’s served warm, so it melts together rather quickly.  Some people might not show you that part, but I decided it was delightful in its naturally melty state.

  The pudding and the raspberry jam and the whipped cream kind of swirled together to create a sugar tie-dye effect.  This is the perfect dessert to brighten anybody’s rainy day.   Keep it rustic in the ramekin or mug, or fancy it up for company. 

 Raspberry Orange Pudding Cake

Adapted from Orange pudding cakes recipe by Emeril Lagasse

 

  • 1/2 cup orange juice
  • 2 tbs raspberry jam (plus more for garnish)
  • 1 tsp. Orange extract (or substitute limoncello)
  • 3/4 cup sugar
  • 2 tablespoons plus 1 1/2 teaspoons unsalted butter, softened at room temperature
  • 1 tablespoon orange zest
  • 3 large eggs, separated
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • *  and lightly sweetened whipped cream for the top

 

Preheat the oven to 350 degrees F.

Place small pot on medium-high heat, add OJ to pot and reduce to to 1/4 cup.   Add raspberry jam to reduced OJ.  Lightly butter your ramekins or mugs (if you don’t have ramekins you can use oven-safe mugs or teacups). Place the ramekins in a large baking dish or roasting pan or oven-safe pot.  Set aside.

In a mixing bowl, cream together the sugar, remaining butter, and orange zest. Add the egg yolks 1 at a time, beating well after each is added. Stir in the flour. Gradually add the orange juice and jam combination.  Stir in the milk.

In a separate bowl beat the egg whites until they just hold stiff peaks. Gently fold the egg whites into the yolk mixture in 3 additions. Do not overmix; the mixture will appear thin.

Divide the pudding cake mixture among the ramekins and add enough hot water to the baking dish to come half way up the sides of the ramekins. Cover the ramekins with a sheet of parchment paper that has been coated on one side with a non-stick baking spray. Bake until the pudding cakes are puffed and lightly firm to the touch, 30 to 35 minutes. Remove from the oven and transfer ramekins to a wire cooling rack to cool slightly.

Warm raspberry jam in microwave and spoon onto plate.  Flip ramekins over gently onto your palm.   Place the warm cake on the warm/hot raspberry jam.   Dollop whipped cream on top (I prefer homemade, but store-bought will suffice).  Serve hot or warm. Share with loved ones, or  hide the rest, because they’re yours.

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9 thoughts on “Pudding Cake

    • The bottom was definitely cake. But, the mid-top was very similar to flan and became more pudding-like as it went up…getting more and more liquidy from the bottom up. It was very delicious.

  1. You are absolutely right it looks even better in in it’s melted state. Yummy reminds me in a way of rice pudding with a big spoonful of jam and swirled around,Nice post by the way Kate.

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