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This was a recipe I found in a magazine (forget which one…but many thanks) it very easily converted to gluten free….and was so dang yummy.  We all wanted seconds!  This served six, so if you have a crowd or want extra, make a second dessert…you will not be disappointed.  The top of the cake is a bit crispy, the center is soft, then the bottom is like pudding…so so good.

1 cup organic cane sugar, divided

3 Tblsp GF flour:  1 Tblsp. cornstarch, 2 Tblsp. Sweet rice flour

1/4 tsp. salt

1 cup milk – I used Soy Milk

3 Tblsp. butter, melted

3 large eggs, separated

1 Tblsp. lemon zest

1/3 cup fresh lemon juice

Raspberry Sauce:

3/4-1 cup frozen raspberries

sprinkling of coconut sugar for the berries

Sprinkle coconut sugar evenly over the frozen raspberries.  Allow to sit for 1 hour, stirring occasionally until the berries are thawed and the sugar is dissolved becoming like a sauce.

Preheat the oven to 350 degrees.

In a bowl, whisk together 3/4 cup of the sugar, the flour and the salt.  Add the milk, butter and egg yolks whisking to combine.  Whisk in the lemon zest and juice, set aside.

In a separate bowl, beat the egg whites until soft peaks form.  Beat in the remaining sugar, 1 tblsp. at a time. Whisk in 1/4 of the egg whites into the batter.  Fold in the remaining egg white.  I used a whisk to fold in the egg whites. (it was quite lumpy so use the whisk to gently tamp down the lumps, then gently, gently fold in)

Pour into an 8 inch glass baking dish and place the dish in a larger shallow pan.  Pour in boiling water to reach half way up the sides of the dish.

Bake for 1 hour until the top is golden, then remove to a wire rack to cool.  The pudding cake will sink as it cools and separate from the sides…this is a good thing.

Serve warm/room temperature with the raspberry sauce.  Enjoy :)


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