Lemon - Berry Pudding Cakes

1. 1

   Preheat oven to 350F Process 2 1/2 oz blackberries (12-15 berries), 1 tablespoon lemon juice and 3 tablespoons sugar in a food processor or blender until smooth.

2. 2

   Pass mixture through a fine sieve into a small bowl; discard solids.

3. 3

   Set sauce aside.

4. 4

   Butter inner top inch of six 6-oz ramekins; set aside.

5. 5

   Whisk together egg yolks and 3/4 cup sugar in a medium bowl.

6. 6

   Whisk in flour and milk in two batches each, beginning with flour.

7. 7

   Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter; set aside.

8. 8

   Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes.

9. 9

   With mixer running, add remaining 1/4 cup sugar in a slow,steady stream; beat until egg whites hold stiff (but not dry) peaks, about 2 minutes.

10. 10

    Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.

11. 11

    Place the remekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top.

12. 12

    Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter.

13. 13

    Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.

14. 14

    Bake until cakes are set and the tops are just starting to turn golden brown, 35-40 minutes.

15. 15

    With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.

16. 16

    Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks.

17. 17

    Serve cakes warm with creme fraiche and remaining blackberries.

* Per serving · 4 servings · Values may vary.