The Southern Gourmand

It’s ok to be jealous.  Really, it’s fine.

With the exception of the whole daylight savings time thing, I really love spring.  The sunshine, the warm weather, everything in bloom…it’s just a pretty time of the year.  I wanted to find a dessert that captured spring, and I think that I might have found it. 

The Lee Brothers have a recipe for buttermilk pudding cakes in their Simple Fresh Southern book.  The cakes are these moist little perfectly portioned bites of goodness.  Pair it with some fresh whipped cream, and you, sir, have yourself a winner. 

If I’m being completely honest, I’d have to admit that the plates were my first love, and the dessert was the byproduct.  I got them at Target (http://www.target.com/Stripes-Dots-Dinnerware-Dining-Kitchen/b/ref=in_se_pagelist_btm_2?ie=UTF8&searchView=grid5&searchNodeID=13972511&searchRank=pmrank&searchPage=2&searchSize=30) and they were quite the steal.  Tres cute. 

These are best eaten on a bright, sunny day when you’re sitting outside, enjoying the fresh air and the warm weather. 

Buttermilk Pudding Cakes with Sugared Raspberries (adapted from Simple Fresh Southern by Ted and Matt Lee)

3/4 cup all-purpose flour, sifted

1 1/2 tsp baking powder

2 large eggs

3/4 cup buttermilk

1 tsp pure vanilla extract

1/3 cup sugar

4 tbsp unsalted butter, melted and cooled to room temperature

For the raspberries

8 oz fresh raspberries

1/4 cup sugar

Whipped cream (optional)

Directions

Preheat oven to 425 with the rack in the upper third of the oven. 

Sift the flour and baking powder into a large bowl. 

In another large bowl, beat the eggs until pale and creamy, then whisk in buttermilk, vanilla, sugar and butter.  Add the flour and whisk until combined and smooth.

Divide evenly among 8 standard nonstick muffin pan cups.  Bake for 9 minutes or until the side of the cake is evenly browned. 

While cakes bake, place the raspberries in a medium-sized bowl and shower with sugar.  Toss gently with your hand. 

When the cakes are done, invert them onto individual plates and top with berries and cream.