Lemon-Berry Pudding Cake*

(*adapted from Better Homes and Gardens. Courtesy of Lara Ritchie, culinary director, Nothing To It! Culinary Center in Reno. Serves 6)

3 eggs
Nonstick cooking spray
1 cup fresh blueberries and/or fresh red raspberries
1 tablespoon plus ½ cup granulated sugar
¼ cup all-purpose flour
2 teaspoons lemon peel, finely shredded
¼ teaspoon salt
1 cup skim milk
3 tablespoons lemon juice
3 tablespoons shortening

Let eggs stand at room temperature for 30 minutes. Meanwhile, coat 2-quart slow cooker with cooking spray. Place berries in cooker and sprinkle with 1 tablespoon granulated sugar.

For batter, separate eggs. In medium bowl, combine ½ cup granulated sugar, flour, lemon peel, and salt. Add milk, lemon juice, shortening, and egg yolks. Beat with electric mixer on low speed until combined. Beat on medium speed for 1 minute.

Thoroughly wash beater. In another bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Fold egg whites into batter. Carefully pour batter over berries in cooker, spreading evenly.

Cover pot and cook on high heat setting for 2½ to 3 hours. Turn off cooker. If possible, remove crockery liner from cooker; cool, uncovered, for 1 hour on wire rack before serving.

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