apartment therapy changing the world, one room at a time

We think that pudding cakes' popularity right now is very connected to the spring season. While they are still warm and comforting - baked warm from the oven - they are also lighter and softer than heavy winter cakes. They're light and airy, with an irresistible layer of sauce oozing from the bottom.

Most pudding cakes involve a rich batter of egg yolks folded into a lighter concoction of stiff egg whites, like when making a soufflé. The egg whites rise and create an airy, light cake on top while the richer part of the batter sinks and becomes a thick pudding or sauce on the bottom of the cup.

Here is the last batch of pudding cakes we made, in a tiny video (no sound, really, except background chatter from the dinner guests!)

Want to try pudding cakes this weekend? Here are some recipes from the site, along with some others from around the web (found on Tastespotting) that we recently saw.

• Bill Granger's Self-Saucing Chocolate Puddings
• Lemon Spongettes
• Lemon Pudding Cakes from Sara Kate

• Green Tea Pudding Cakes (pictured above) at Pittsburgh Needs Eated
• Hot Fudge Pudding Cake at Nook and Pantry
• Maple Syrup Pudding Cake at And Then I Do the Dishes...
• Lemon Custard Cakes at Cathie Cooks Food

(Images: Petrina Tinslay, Lisa Campbell, James Baigrie for Food & Wine)