Buttermilk Pudding Cake With Maple Raspberries

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/4 cup flour, all purpose
• 1/4 teaspoon salt
• 1 1/3 cups buttermilk, well-shaken
• 1/2 cup butter, melted and cooled
• butter, for the pan
• 3 eggs, large separated
• 2/3 cup sugar, divided
• 1/2 lb raspberries or 1/2 lb any other berries
• 1/3 cup maple syrup

Recipe

• 1 preheat oven to 350 f with rack in middle. butter 1 1/2 quart shallow baking dish.
• 2 whisk together flour and salt in a large bowl.
• 3 in a separate bowl whisk together buttermilk, melted butter, yolks, and 1/3 c sugar. stir into flour mixture.
• 4 beat egg whites with an electric mixer at medium speed until frothy. increase speed to medium high and add remaining 1/3 c sugar, 1 t at a time, until whites just hold stiff peaks.
• 5 stir about one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. pour batter into baking dish and bake in a water bath until puffed and golden brown, about 40-45 minutes. cool slightly before serving.
• 6 combine raspberries with maple syrup and serving along with warm pudding cake.