It has been super hot in New York the past week with no immediate relief in sight. My plants need a lot of water, my kids need a lot of water and I need a lot of water with the occasional cold beer thrown in. One thing we don't need is more heat. So all the cooking has taken place outside on the grill and baking has been non-existent. These berry pudding cake cups were baked outside on our portable Wolfgang Puck oven, courtesy of my mother in law. They were delicious warm with vanilla bean ice cream or just dusted with powdered sugar.
Berry Pudding Cake
Yield: 6 servings
Nonstick cooking spray
1/4 cup sugar
1 tsp vanilla
1 cup fat-free milk (I used 1 % milk)
1/2 cup AP flour
1/2 tsp baking powder
3 cups assorted berries (I used strawberries & blueberries) sliced if using strawberries.
Preheat oven to 400 degrees. Lightly coat six 6 ounce individual ramekin or quiche dishes with nonstick cooking spray. Arranged in a 15x10x1 - inch baking pan, set aside. In a medium bowl, combine eggs, granulated sugar, vanilla and salt; whisk until light and frothy. Whisk in milk until combined. Add flour and baking powder; whisk until smooth.
Divide berries among prepared ramekin dishes. Pour batter over berries. (Batter will not cover berries completely.) Bake about 20 minutes or until puffed and golden brown. Serve warm. If desired, sift powdered sugar over each serving.
Stay hydrated, drinks lots of water!!