Yield Serves 4
Lemon Pudding Cake
1/3 cup sugar, plus additional for molds
2 tablespoons honey
1 large egg
1 1/2 tablespoons butter, softened
2 teaspoons grated lemon zest
2 tablespoons all-purpose flour
3/4 cup skim milk
1/4 cup well-shaken buttermilk
1/4 cup fresh lemon juice
3 large egg whites
Pinch of kosher salt
1 pint raspberries
3 teaspoons superfine sugar
Preheat the over to 350 degrees. Spray an 8-inch glass pie dish with cooking spray and sprinkle with some sugar. In a bowl, beat the 1/3 cup sugar, honey, egg, butter, and lemon zest on medium speed about 2 minutes. Add the flour and beat until smooth. Add the milk, buttermilk, and lemon juice and beat until combined.
In another bowl, using clean, dry beaters, beat the egg whites with the salt until soft peaks form, about 2 minutes. Stir about one-third of the egg whites into the batter and gently fold in the rest.
Spoon the batter into the prepared pie dish and place in a 9 X 11-inch baking pan. Add enough warm water to the pan to come halfway up the sides of the pie dish. Bake for 30 minutes, or until the pudding is browned lightly. Transfer the pudding to a wire rack to cool slightly.
Meanwhile, make the raspberry sauce. Combine one quarter of the berries with 1 tablespoon of water and 2 teaspoons of the superfine sugar and mash with the back of a spoon. Sprinkle the remaining sugar over the rest of the berries, then stir in the mashed berries and set aside for 30 minutes. Spoon the mixture over each serving of pudding cake and serve.