This was a recipe I found in a magazine (forget which one...but many thanks) it very easily converted to gluten free....and was so dang yummy. We all wanted seconds! This served six, so if you have a crowd or want extra, make a second dessert...you will not be disappointed. The top of the cake is a bit crispy, the center is soft, then the bottom is like pudding...so so good.
1 cup organic cane sugar, divided
3 Tblsp GF flour: 1 Tblsp. cornstarch, 2 Tblsp. Sweet rice flour
1/4 tsp. salt
1 cup milk - I used Soy Milk
3 Tblsp. butter, melted
3 large eggs, separated
1 Tblsp. lemon zest
1/3 cup fresh lemon juice
3/4-1 cup frozen raspberries
sprinkling of coconut sugar for the berries
Sprinkle coconut sugar evenly over the frozen raspberries. Allow to sit for 1 hour, stirring occasionally until the berries are thawed and the sugar is dissolved becoming like a sauce.
Preheat the oven to 350 degrees.
In a bowl, whisk together 3/4 cup of the sugar, the flour and the salt. Add the milk, butter and egg yolks whisking to combine. Whisk in the lemon zest and juice, set aside.
In a separate bowl, beat the egg whites until soft peaks form. Beat in the remaining sugar, 1 tblsp. at a time. Whisk in 1/4 of the egg whites into the batter. Fold in the remaining egg white. I used a whisk to fold in the egg whites. (it was quite lumpy so use the whisk to gently tamp down the lumps, then gently, gently fold in)
Pour into an 8 inch glass baking dish and place the dish in a larger shallow pan. Pour in boiling water to reach half way up the sides of the dish.
Bake for 1 hour until the top is golden, then remove to a wire rack to cool. The pudding cake will sink as it cools and separate from the sides...this is a good thing.
Serve warm/room temperature with the raspberry sauce. Enjoy 🙂