Lemon Berry Pudding Cake

Name: Lemon Berry Pudding Cake
Ingredients: 1/4 cup granulated sugar; 1/4 cup all-purpose flour; 1 cup milk; 1 large egg yolk; 2 tsp finely grated lemon zest; 3 Tbsp fresh lemon juice; 2 Tbsp butter; 3 large egg whites; 2 cups fresh or frozen (not thawed) blueberries; 1 cup strawberry fruit spread

10 ingredients

1 steps

Ingredients

1/4 cup granulated sugar
1/4 cup all-purpose flour
1 cup milk
1 large egg yolk
2 tsp finely grated lemon zest
3 Tbsp fresh lemon juice
2 Tbsp butter
3 large egg whites
2 cups fresh or frozen (not thawed) blueberries
1 cup strawberry fruit spread

Directions

1

{"0":"Preheat oven to 350 degrees. Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray.","2":"Combine sugar and flour in small bowl.","4":"Combine milk, egg yolk, lemon zest, lemon juice and butter in large bowl. Add sugar mixture to milk mixture; stir until just blended.","6":"Beat egg whites in medium bowl until stiff, but not dry. Gently fold beaten egg whites into milk mixture; spread batter into bottom of prepared baking dish. Place dish in 13 x 9-inch baking pan, pour 1 inch hot water into outer pan. Bake 15 minutes.","8":"Melt fruit spread. Drop blueberries evenly over top of cake; carefully brush blueberries with fruit spread. Bake until set and lightly golden, about 35 minutes.","10":"Let pudding cool slightly; serve warm or chilled."}