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Raspberry Lemon Grapefruit Soufflé Pudding

  I made this pud on a rain day.

  I zested lemons and beat egg whites while thunder rumbled and rain slapped against the panes.  I prayed that the power would be merciful so I had time to bake this in our electric oven.  And, yes, the power has gone out in the middle of me making something.  I try not to remember that.

  This is my first time making a pud of any kind, and I'm really happy with how it came out!

  And actually, if I'm quite honest, I couldn't stop eating it.  I may or may not have eaten 3/4 of the pan, aaanddd it is true that this really is best on the day it's made sooo... I'll let you figure that one out.  It's addictive, ok?

  Popping in I Capture the Castle and eating plate after plate of this pud (Can you tell I'm just a wee bit obsessed with shortening the word pudding?  It makes me feel posh.) was one of the best ways to spend a rainy afternoon.

  Every spoonful is fruity, fluffy, sweet but tart, and pure bliss.  It's the perfect accompaniment for a rainy day tea, or it's just nice to have sitting on your table throughout the day, waiting for you to walk by and sneak another dip.

Raspberry Lemon Grapefruit Soufflé Pudding
Yield: one 9-inch pan, or six 1-cup ramekins

  • 3/4 cup + 2 tablespoons sugar, separated
  • 1 tablespoon grapefruit zest
  • 1 tablespoon lemon zest
  • 3 tablespoons unsalted butter, at room temperature
  • 3 large eggs, separated (3 egg yolks and 3 egg whites)
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 2 tablespoons fresh grapefruit juice
  • 2 tablespoons fresh lemon juice
  • 1/4 cup frozen raspberries, thawed and mashed
  • Scant 3/4 cup buttermilk or whole milk
  • 1/8 teaspoon cream of tartar

Place a rack in the center of the oven and preheat to 325 degrees F.  Bring a teapot of water to a boil, you'll be using the boiling water to make a water bath (hot water that surrounds the pudding while it bakes, providing temperature protection for the eggs).  Butter six 1-cup ramekins or a 9-inch baking dish (I used a pie plate) and set aside.  Find a larger pan (such as a big casserole dish) that can hold all the ramekins or baking dish.

Place the 3/4 cup of sugar in the bowl of an electric mixer and add the grapefruit and lemon zest.  With the back of a spoon, rub the sugar and zest together until fragrant.  Fit the stand mixer with a paddle attachment and beat the butter with the zest-y sugar for 1 minute.  Add the egg yolks one at a time, beating on medium speed until fluffy and slightly lighter in color, about 2 minutes.  Add the flour and salt, and beat until combined.  

Combine the grapefruit juice, lemon juice, and mashed raspberries.  Alternately add the juice mixture and the milk and mix at medium speed until well incorporated, it will be loose and soupy.  Place in a large bowl and set aside.

Clean the mixing bowl very well and dry completely.  Fit the mixer with the whisk attachment.  Add the egg whites and beat on medium-high speed until frothy.  Add the cream of tartar and beat until soft peaks form.  Gradually add the remaining 2 tablespoons of sugar and beat until stiff peaks form.

Gently fold the stiff egg whites into the grapefruit mixture in three additions.  You don't want to break down the egg whites, so try to be gentle and retain some of the fluff.  Pour the batter into the prepared ramekins or baking dish.  The batter won't rise much during baking, so you can fill almost to the rim.

Place the ramekins or baking dish in the larger pan.  Open the oven door and place the large pan (holding the ramekins or baking dish) inside the oven, but pull out the rack enough so you can still work with it.  Immediately pour the tea kettle of warm water into the larger baking dish, filling until the water reaches about halfway up the ramekins or baking dish.  

Bake the ramekins for 25-30 minutes, or if using a larger baking dish 35-40 minutes; until the top of the soufflé is just barely browned and a toothpick inserted into the cake portion comes out clean. Be careful not to insert the toothpick into the sauce at the bottom of the dish(es).  Remove from the water bath and cool slightly before serving.  Can be served warm or at room temperature, with some whipped cream, powdered sugar, or fresh fruit- if desired.  Best consumed the day it's made.

Sources: adapted from Joy the Baker's Cookbook and blog post