Name: Warm Lemon Pudding Cake with Fresh strawberry Sauce recipe by Shri Kripa at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: For lemon pudding cakes:; Powdered blanched almonds (soaked almost 3/4 cup of almond) - 1/2 cup; Corn flour - 2 tbsp; Sugar - 1/3 cup; Buttermilk - 2/3 cup; Eggs - 2; Zest of 1 lemon; Lemon juice - 2 tbsp; Salt as per taste; For fresh berry sauce :; Fresh strawberries (chopped) - 2 cups; Sugar- 2 tbsp

Ingredients Serving: 4

For lemon pudding cakes:
Powdered blanched almonds (soaked almost 3/4 cup of almond) - 1/2 cup
Corn flour - 2 tbsp
Sugar - 1/3 cup
Buttermilk - 2/3 cup
Eggs - 2
Zest of 1 lemon
Lemon juice - 2 tbsp
Salt as per taste
For fresh berry sauce :
Fresh strawberries (chopped) - 2 cups
Sugar- 2 tbsp

Instructions

Preheat the oven to 160 degree centigrade. Keep a cookie tray inside and put water in it.
Butter 4 (200ml) ramekins and keep it ready.
In a medium bowl combine powdered blanched almonds, cornstarch, sugar, salt and lemon zest.
In another bowl, add egg yolks, buttermilk, lemon juice and beat until well combined.
Stir in the dry flour mixture. (From step 3)
In another bowl or in a mixer beat egg whites until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time.
Divide evenly among prepared ramekins. Fill baking tray with hot water halfway up to the sides of the ramekins.
Bake for 35- 40 minutes on the middle rack of the oven, until the top have a nice golden brown color.
Remove from oven and water bath, allow to cool slightly before inverting the cake onto a plate.
Serve warm, spooned with fresh berry sauce.
Berry sauce :
Chop the berries and add sugar together in a bowl.
Let stand for 15 minutes until the fruit is soft and juices run out.
Puree half the berries in a blender and mix with the remaining berries.

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