Lemon Pudding with Blackberry Coulis

Ingredients

1 teaspoon unsalted butter, at room temperature
1/2 cup all-purpose flour
1 3/4 cups sugar
4 tablespoon (1/2 stick) unsalted butter, melted (1/4 cup)
3/4 cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
3 large eggs, separated
2 1/4 cups buttermilk
1 cup Blackberry Coulis
1 cup heavy cream, whipped with 1/2 teaspoon vanilla and 2 teaspoon sugar
Confectionersí sugar

Instructions

Preheat the oven to 350ºF. Lightly butter a 9- x 5-inch loaf pan.

In a large bowl combine the flour and 1 1/2 cups of the sugar, and mix well. Add the melted butter, lemon juice, lemon zest, and the 3 beaten egg yolks. Stir in the buttermilk.

Beat the 3 egg whites with the remaining 1/4 cup sugar until stiff, and gently fold into the first mixture. Pour into the loaf pan, place the pan in a water bath (a larger baking dish with about an inch of hot water), and bake until brown on top and puffed above the rim of the loaf pan, for about 1 hour.

About 10 minutes before the pudding is finished baking, prepare the Blackberry Coulis.

Serve warm or at room temperature. To serve, spoon the pudding onto plates, add 2 tablespoons Blackberry Coulis around the pudding, and top with whipped cream and confectioners’ sugar.

Yield: 8 servings