Servings: 6 to 8
Definitely one of the best traditional desserts ever. I’ve amped up the citrus, however, to make it as bright as it is comforting. A little tart and a little sweet, this cake makes its own sauce while baking. Serve warm, with a dollop of whipped cream.
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I really like the flavors and mix of textures, but like many others, I had trouble with the bake. To start my batter was thin even after folding in the egg whites, not sure if that is how it is supposed to be. I used a glass pan. At 25 minutes, my middle was still sunk, at 35 minutes there was alot of jiggle and the middle was still sunken. At 40 minutes the middle was not domed and the sides had not pulled away, but maybe that was the time to pull it out. I pulled it out at 45 minutes, with the middle even, a very small part of the corners had pulled away and the edges were starting to brown, with a couple of areas starting to brown. I worried I overbaked it, but when I scooped some out I would struggle to call the bottom part a pudding, it was too liquidy, so it seeped out, or maybe I did overbake and it broke? The author says it makes it own “sauce” so maybe a thicker pudding wasn’t what was intended? Certainly not clear from the title.
I thought the flavor was good but the consistency was not appealing. I too had to cook it longer, even with the correct pan size. This is a swing and a miss. Several people tasted it and nobody liked it.
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