Seriously Simple: Citrus pudding cake is a bit of magic: Two desserts in one!
3 large eggs, separated
1/4 cup all-purpose flour
2 tablespoons strained fresh lemon juice
2 tablespoons strained fresh lime juice
1 cup half-and-half
1/2 cup whipping cream, whipped, optional
Fresh seasonal berries, optional
1. Preheat oven to 350 F.
2. Beat the 3/4 cup sugar, butter and citrus zests together until creamy and well blended. Add the egg yolks, and beat until blended. Stir in alternately the flour, citrus juice and half-and-half until well blended.
3. In a medium bowl, or electric mixer, beat the egg whites with the remaining 2 tablespoons sugar until stiff. They should hold a peak and be shiny.
4. Fold the egg whites into the egg yolk mixture until just incorporated, and pour into a 6-cup baking dish. Set dish in larger baking pan. Add enough water to reach halfway up the sides of the dish. Bake 45 minutes or until set. Serve hot with whipped cream or berries, if desired. This should be prepared right before serving.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
