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Old 01-17-2011, 08:44 AM   #1
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Lemon Pudding Cake with Blueberry Mint Compote

MEYER LEMON
BUTTERMILK
PUDDING CAKE
Blueberry Mint Compote
and Creme Anglaise

1. BLEND:
1/2 c sugar
4 Lg egg yolks
1/3 C meyer lemon juice
Zest from 2 lemons
1/4 C all-purpose flour
1/4 C melted butter
Pinch of salt
1 1/2 C buttermilk

2. BEAT:
3 Lg egg whites
1/2 C sugar (gradually)

3. FOLD IN:
Buttermilk mixture
into egg whites (gradually)

4. POUR:
Pour batter into buttered
Ramekins* and place them in
a roasting pan with enough
hot water to come halfway
up the sides (no more)
for inverting later
*you can use an 8X8 glass
baking dish instead
(no inverting)

5. BAKE:
Bake at 350 for 45 min until
springy to the touch in center

6. REMOVE RAMEKINS & COOL
Cool 3- 6 hours in the refrigerator

7. PRESENTATION:
Drizzle Blueberry Mint Compote syrup
all over the plate and invert cake in
center so pudding is on the top.
Place whole blueberries around plate
and sprinkle edge with powdered sugar.
Place dollop of creme anglaise on
top center and mint leaf on top of that.

*********************
BLUEBERRY MINT COMPOTE
(makes about 1 1/2 C)

1 1/2 C blueberries
1/3 C sugar
1/3 C mint-infused water

Combine in saucepan, simmer 10 min.
Add one more Cup blueberries. Cook
until it coats the spoon about another
8 minutes.

PHOTO:
Fllow step #7 for presentation. This photo
accurately shows cake but not finished
presentation:

Attached Images
  
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Old 01-17-2011, 10:41 AM   #2
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Sounds good on many levels!
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Old 01-17-2011, 01:50 PM   #3
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OMG, MA.......that looks and sounds just out of this world !! I love anything lemon, in fact I prefer it 100 to 1 over anything chocolate. As you know I don't bake much but I'm sure giving this a try. Do you remember years ago there used to be a box mix for a lemon pudding cake? It came in chocolate too, but the lemon one was soooo good. I guess they took it off the market because I liked it.
This is all copied and printed, and TSM
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Old 01-17-2011, 02:40 PM   #4
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Correction: My "6" key is sticking sometimes so it didn't show up in #6 above. Maybe a mod can fix it for me. It should say to "cool for 3-6 hours".
Don't refrigerate it for more than 6 hours because then it's hard to get out of the ramekin. It's just as tasty and easier to bake it in an 8 X 8" pan if you opt for that...just not as pretty

hellooo up there 4meandthem

kayelle...they don't sell that boxed Lemon Pudding Cake anymore? I never bought it but I remember it. I miss the boxed Date Bars. I don't like raisins or dates but I loved those...go figure.
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Old 01-17-2011, 02:51 PM   #5
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Yes, I think I'll do it in a 8x8 pan MA......I made your correction on my print out.
Nope, I haven't seen that box mix in many many moons.
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Old 01-17-2011, 03:37 PM   #6
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Cool

Mollyanne
Awsome looking recipie, and I have a meyers Lemon tree
In the yard. Thanks for the recipie.

Josie
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Old 01-17-2011, 03:41 PM   #7
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Well, remember that if you use an 8 X 8" glass pan that you still have to set it in the roasting pan and pour hot water in half way up. I think that keeps the sides nice and moist.

Josie...you're very welcome
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Old 01-17-2011, 05:03 PM   #8
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Quote:
Originally Posted by mollyanne View Post
Correction: My "6" key is sticking sometimes so it didn't show up in #6 above. Maybe a mod can fix it for me. It should say to "cool for 3-6 hours".
Sorted.
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Lemon Pudding Cake with Blueberry Mint Compote [B]MEYER LEMON [/B] [B]BUTTERMILK[/B] [B]PUDDING CAKE[/B] Blueberry Mint Compote and Creme Anglaise [B]1. BLEND:[/B] 1/2 c sugar 4 Lg egg yolks 1/3 C meyer lemon juice Zest from 2 lemons 1/4 C all-purpose flour 1/4 C melted butter Pinch of salt 1 1/2 C buttermilk [B]2. BEAT:[/B] 3 Lg egg whites 1/2 C sugar (gradually) [B]3. FOLD IN:[/B] Buttermilk mixture into egg whites (gradually) [B]4. POUR:[/B] Pour batter into buttered Ramekins* and place them in a roasting pan with enough hot water to come halfway up the sides (no more) for inverting later *you can use an 8X8 glass baking dish instead (no inverting) [B]5. BAKE:[/B] Bake at 350 for 45 min until springy to the touch in center [B]6. REMOVE RAMEKINS & COOL[/B] Cool 3- 6 hours in the refrigerator [B]7. PRESENTATION:[/B] Drizzle Blueberry Mint Compote syrup all over the plate and invert cake in center so pudding is on the top. Place whole blueberries around plate and sprinkle edge with powdered sugar. Place dollop of creme anglaise on top center and mint leaf on top of that. ********************* [B]BLUEBERRY MINT COMPOTE[/B] [I](makes about 1 1/2 C)[/I] 1 1/2 C blueberries 1/3 C sugar 1/3 C mint-infused water Combine in saucepan, simmer 10 min. Add one more Cup blueberries. Cook until it coats the spoon about another 8 minutes. [B]PHOTO:[/B] Fllow step #7 for presentation. This photo accurately shows cake but not finished presentation: 3 stars 1 reviews
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