Rating: 4.5 stars
15 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 15 Ratings

A small amount of dried lavendar makes a big impact in the flavor of these light single-serving pudding cakes. You can bake in any 6-ounce oven-safe dishes -- try heart-shaped molds for Valentine's Day or anniversaries.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
25 mins
bake:
20 mins
cool:
10 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F.In a small saucepan combine milk and 1 Tbsp. lavender over medium heat until just simmering. Remove from heat; let stand for 15 minutes. Strain; discard lavender.

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  • Finely shred 1 Tbsp. peel from lemons. Juice lemons (1/4 cup). Set aside. Butter six 6-oz. ramekins or custard cups with softened butter; sprinkle each with sugar tapping out any excess. Set aside.

  • In a large bowl combine 2 Tbsp. granulated sugar and the flour. Whisk in lemon peel, lemon juice, and melted butter until smooth. In a small bowl whisk together egg yolks and strained milk. Whisk milk mixture into flour mixture until smooth; set aside.

  • In a small bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add remaining 4 Tbsp. sugar, beating on high speed until stiff peaks form (tips stand straight). Stir a small amount of the egg whites into the lemon mixture to lighten. Fold in remaining egg whites (batter will be thin).

  • Pour batter into prepared dishes, filling each three-fourths full; place in a shallow baking pan. Bake 20 minutes or until tops spring back when lightly touched. Remove pan from oven and cool cakes on a wire rack for 5 minutes. Place remaining dried lavender and rock sugar in a blender. Cover; blend until fine. Sprinkle over cakes. Serve warm.

Nutrition Facts

169 calories; fat 7g; cholesterol 106mg; saturated fat 4g; carbohydrates 22g; mono fat 2g; poly fat 1g; sugars 17g; protein 5g; vitamin a 337.7IU; vitamin c 5.3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 25.6mcg; vitamin b12 0.4mcg; sodium 89mg; potassium 110mg; calcium 67mg; iron 0.7mg.
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