Lemon Raspberry Baked Pudding

Updated at: Thu, 17 Aug 2023 03:54:46 GMT

Step 1

Blend together raspberries and 1/3 cup sugar. When the mixture is smooth, use a strainer to remove seeds.

Step 2

In a small container, mix together 1 tsp of water with 1 tsp of cornstarch, and combine that with the raspberry mixture.

Step 3

In a saucepan over medium heat, stir the raspberry mixture until thick. Store in a heat-safe container in the fridge until room temperature or cold.

Step 4

While the raspberry mixture cools, combine the butter, 1/2 cup sugar, and lemon zest in a medium bowl. Mix until a sandy texture is made.

Step 5

Using a spatula, fold in the egg yolks and flour. Whisk in milk and lemon juice.

Step 6

In a separate bowl, beat the egg whites until stiff peaks form.

Step 7

Fold the egg whites into the lemon batter, and separate the mixture into two bowls.

Step 8

In one of the bowls fold in the raspberry mixture, making sure not to over-mix, as to keep the air bubbles.

Step 9

Use a spoon or ice cream scooper to layer the batters into six ramekins, creating a tie-dye effect. Feel free to use a knife or toothpick to further mix the colors.

Step 10

Bake for 20-30 minutes, or until the tops begin to golden and set.

Step 11

Let cool in the fridge or enjoy warm!

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