Tastes of the Season: Mixed Berries for Dessert

One of my favorite summer desserts is one that combines a "sponge" cake batter with the bounty of summer fruits. These little puddings are made in a bain marie (water bath), which contributes to slow, even cooking.

Summer Fruit Puddings

Makes 6 puddings

• 8 tbsp. butter, at room temperature
• 1/2 cup sugar
• 2 large eggs
• 1 cup flour
• 1 1/2 tsp. baking powder
• 1 tbsp. milk
• 8 oz. mixed summer berries
• Whipped cream or vanilla ice cream for serving

1. Preheat oven 325° F. Generously butter six 4 oz. ramekins.

2. In a medium bowl, beat the butter and sugar together with an electric mixer on medium until light and fluffy. Add the eggs, beating well after each addition, and then beat in the flour, baking powder, and milk to make a smooth batter. Spoon 1 tbsp. batter into each of the prepared dishes, divide berries over the top, and then cover with remaining batter.

3. Put the dishes in a large baking pan, add enough hot water to come halfway up the side of the dishes, and bake for 45–50 minutes, or until the puddings are lightly browned and a skewer inserted into the center comes out clean. Remove from the oven and let cool slightly.

4. To serve, run a knife around the sides of the dishes and turn each pudding out onto a dessert plate. Return puddings to upright and serve with whipped cream or vanilla ice cream.