by monkeymom
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monkeymom's Notes:
Expand3 eggs Ask a question about this ingredient
1 1/2 cups buttermilk Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1 tsp orange zest Ask a question about this ingredient
1/3 cup orange juice Ask a question about this ingredient
1 Tbsp Cointreau (or Grand Marnier) Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
2 Tbsp butter, melted Ask a question about this ingredient
¼ tsp teaspoon salt Ask a question about this ingredient
¼ cup sugar for whipping egg whites Ask a question about this ingredient
freshly whipped heavy cream for serving Ask a question about this ingredient
Preheat oven to 350°F. Put full kettle of water on to boil.
Ask a question about this stepButter an 8x8 inch glass baking dish. Get a larger pan ready that can fit the dish inside of it easily. You’ll have to take the smaller dish out later when the pan is full of hot water!
Ask a question about this stepSeparate eggs. Put yolks in a blender and whites in a mixer bowl. Add buttermilk, sugar, orange juice, orange zest, Cointreau, flour, butter, and salt to blender. Blend until smooth and set aside.
Ask a question about this stepBeat egg whites until soft peaks form. Then add 1/4 cup sugar slowly and beat until stiff but not dry. Pour 1/3 of buttermilk mixture into whites and fold until uniform. Repeat with two more additions. You want to keep the whites fluffy so fold very gently.
Ask a question about this stepPour batter into prepared dish then place in large rectangular roasting pan. Fill pan with hot water to halfway up dish. Bake 40-45 minutes. The top should be lightly browned but the batter should still jiggle in the center only. If you cook it on the shorter end, the custardly bottom will be more liquid-like. If you cook it longer, you will have more cake. I like mine more custardy so I begin checking even at 35 minutes. Very carefully remove from water-filled pan and let cool completely.
Ask a question about this stepYou can serve this while still slightly warm or you can cool it and refrigerate to serve it chilled. Serve it a top a shallow pool of cranberry syrup and crowned with freshly whipped cream.
Ask a question about this stepNote: This can instead be prepared in ramekins and baked for 20-25 minutes.
Ask a question about this step1 1/2 cup cranberries Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1/2 cup orange juice Ask a question about this ingredient
Combine all ingredients in a small saucepan. Bring to boil and enjoy the popping sound. Reduce heat to medium and cook until cranberries have turned quite mushy and the sauce has thickened slightly. Add some water if you need to. Strain through a fine mesh strainer and push through the cranberry mush as best you can. Scrape the bottom outside of the strainer occasionally to get some of the thick gel to thicken the syrup.
Ask a question about this stepHi girlfriend, loved meeting you a week ago! Somehow I must have missed your recipe - your cranberry syrup is such an original touch to the pudding cake.
Hi Liz! A week has gone by already, wow that is fast. Loved meeting you too! And hope you try the pudding cake...I love pudding cake!
Thanks Sally and AJ! Great ideas about the sauce, the blending and the spiking!
My mouth is watering, just reading the recipe . . . . I'd be sorely tempted to spike the sauce with Cointreau, too! Gorgeous dessert. ;o)
Something else... I was too lazy to mess with the strainer and made a smooth cranberry sauce the other day by simply whirring it with the immersion blender before it got too thick, and then cooking it down until it was the right thickness :)
Just getting to really look at all of these...mm, this looks amazing! I think I will try this for Thanksgiving.
Thanks drbabs! I hope you try it out and let me know what you think.
I love pudding cakes! And this one looks so good - I'll definitely be trying it over the holidays. So great to see you this weekend at the potluck!
Thanks CS! I loved seeing you too! Thanks for offering a spring time gathering. It will be great to do it again after the busy holidays.
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I just made this for our dinner, and it was wonderful. My boyfriend was just diagnosed with diabetes, so I used Splenda instead of sugar and it turned out perfect. It is so light and fluffy, we loved it. The orange flavor is very delicate, but next time I may add some orange juice concentrate to make the flavor more intense. Great recipe.