Raspberry Lemon Pudding Cake

I got this recipe originally from The Old Farmers Almanac.  I have adapted it quite a bit.

Pre heat oven to 375.

Put a full kettle of water on to boil.

1 1/4 cups raspberries fresh or frozen.  If frozen, drain off some of the excess juice before measuring.

Add to that,

2 tablespoons sugar

Into your mixer bowl put:

1/4 cup soft butter

1 1/2 cups sugar

Beat these to begin the creaming process.


3 eggs.  Add the yolks to the butter and sugar and continue beating on medium.

In a small bowl mix

1/3 cup GF all purpose flour.  I like Bobs Red Mill’s new mix with NO rice flour.  It has all the flours I use in my home made mix.  Bobs a smart guy. 🙂

1/4 teaspoon salt

1/4 teaspoon Xanthan gum, rounded

Mix the dry ingredients together a bit and add slowly to the butter and eggs alternately with:

1 c milk or milk substitute.  I have been using almond milk with good results.

Stop the mixer and scrape down the sides to make sure all is incorporated.  Put it back on medium.  While that is blending to smoothness,

Beat the egg whites to soft peaks with a hand mixer or a good wire whisk if you don’t have two mixers.  I once did this with a fork.  it took a while.

You will also need to produce the juice and zest of one lemon.  The juice should come to about 1/3 cup.  If is is less than 1/4 cup, supplement with bottled juice.  You can use bottled juice alone and omit the zest.

Chop the zest into very small pieces. 1/16th inch or smaller.  Each piece should at least look more like a square than a strip.

Add the juice slowly to the blending mixture.  It will change the texture a bit.  Keep mixing until it looks smooth again.

Add 1/2 teaspoon of the zest last.

Add one third of the egg whites to the batter and gently mix them in.  Then fold in another third, then the last third.  If you beat the eggs too long there will be lumps but they will melt with more folding

Butter a 2 qt sufle or flan dish.  This is a round ceramic or glass dish with tall straight sides.

You will also need a larger roasting pan the first dish fits into.

Put the raspberries into the bottom.

Spoon the batter on top.  If you pour, do it very slowly.  You don’t want the batter to drill through the berries to the bottom. It should float nicely on top.

Put the dish into the roasting pan and both onto the center rack of the oven.  Then pour the boiling water (remember the tea kettle?) into JUST the roasting pan so it comes up 1/3 or at least 2 inches up the side of the dish.  Gently push the rack in so the water doesn’t slosh all over.  Make sure the pan is in the middle of the oven.

Bake at 375 for 45-50 minutes.  When it is done, it won’t slosh in the middle at all, though it will remain quite soft.

Remove to cool for at least an hour then chill over night. Serve cold.  The batter will separate and some will be on the bottom and some on the top.  The top will be cake like and the bottom more of a pudding.  The raspberries go to the middle.  I have no idea why this works, but it is cool.


The first time I made this I didn’t have a lemon so I used almond extract in the batter instead.  It was quite good.

I served this to guests recently and they couldn’t believe it was gluten free. 🙂

Because this is a pudding, I don’t recommend using a butter or egg substitute.  Margarine might be OK but not great.


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