Recipes and Cooking Lavender-Lemon Pudding Cakes 4.6 (15) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 20 mins Cool Time: 10 mins Total Time: 55 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 cup milk 1 tablespoon plus 1/2 tsp. dried lavender 2 lemons Butter, softened Granulated sugar 6 tablespoon granulated sugar ¼ cup all-purpose flour 1 tablespoon butter, melted 3 eggs, separated coarse or rock sugar (optional) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 169 Calories 7g Fat 22g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 169 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 106mg 35% Sodium 89mg 4% Total Carbohydrate 22g 8% Total Sugars 17g Protein 5g Vitamin C 5.3mg 27% Calcium 67mg 5% Iron 0.7mg 4% Potassium 110mg 2% Folate, total 25.6mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.