Lemon pudding cakes from Cook's Illustrated Annual Edition 2014 (page 23) by Cook's Illustrated Magazine

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Accompaniments: Blueberry compote

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on March 27, 2022

    These came out wonderfully, which was especially nice given that I'd been avoiding pudding cakes ever since making a terrible chocolate one many years ago. Cake layer was light and tender and pudding layer was smooth and creamy. Wonderful lemon flavor. I didn't make the optional blueberry compote but they were still delicious and moist without it. I was a bit short on lemon juice (~1 tbsp) and topped off with store-bought orange juice. I used ramekins labeled "8 oz" which have a capacity more like 7 oz when measured. The batter nearly filled them completely so I was glad they were a bit bigger vs. smaller than what was called for in the recipe. Not a difficult recipe, but it does dirty a fair number of dishes for the yield. Leftovers kept well over several days.

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