Provided by: Chef Karen Demasco
Softened butter for ramekins
3/4 cup granulated sugar plus additional for ramekins
1 cup buttermilk
1/4 cup lemon juice
3 eggs, separated
1/4 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
Zest of 2 lemons, finely chopped
2 cups blueberries
2 cups raspberries
1/4 cup sugar
Preheat the oven to 325 degrees.
Grease the insides of eight 4-ounce ramekins with butter and coat with granulated sugar. Combine in a mixing bowl the buttermilk, lemon juice, and the egg yolks. Mix the flour, remaining sugar, salt, and lemon zest in another bowl. Whip the egg whites in a third bowl until soft peaks form. Whisk the dry ingredients with the buttermilk mixture, and fold in the egg whites gently, a third at a time. Ladle the batter into the prepared ramekins, filling them almost to the top. Place the puddings in a roasting pan, and pour warm water around them until it comes halfway up the sides of the ramekins. Cover with foil, and bake for 18 minutes or until puddings begin to rise slightly. Remove the foil, rotate the pan front-to-back, and bake for another 20 to 25 minutes, until pudding is golden and springs back when touched.
While the pudding is baking, place the blueberries in a saucepan with the sugar and cook over medium heat until berries just start to burst. Remove from heat and fold in raspberries. Serve puddings at room temperature, or reheat in a warm-water bath before inverting onto plates and surrounding with compote.