Berry Pudding Cakes
Ingredients
- Non-stick cooking spray
- 2 eggs, lightly beaten
- ¼ cup granulated sugar
- 1 tsp. vanilla
- Dash of salt
- 1 cup milk
- ½ cup all-purpose flour
- ½ tsp. baking powder
- 3 cups fresh berries; raspberries, blueberries and/or strawberries
- 2 tbsp. powdered sugar, optional
Instructions
- Pre-heat oven to 400°F.
- Lightly coat six 6-ounce individual ramekin dishes with non-stick cooking spray.
- Arrange in a 15 x 10 x 1-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 completely.
- Bake about 20 minutes or until puffed and golden brown.
- Remove from oven and sift powdered sugar over each serving.
Notes
If you like, skip the confectioners’ sugar and go with vanilla ice cream.
