Meyer Lemon Buttermilk Pudding Cakes with Huckleberry Sauce

Chef Cindy Pawlcyn, Napa Valley, CA

Number of servings

Pudding Cakes ingredients

  • 2.66 cups sugar
  • 2 cups all-purpose flour
  • 2 cups freshly-squeezed Sunkist® Meyer lemon juice
  • 8 ounces melted butter
  • 0.5 cup grated Sunkist® Meyer lemon zest
  • 12 egg yolks
  • 6 cups buttermilk
  • 12 egg whites
  • 1 cup sugar
  • 0.125 teaspoon salt
  • Vegetable oil spray

Huckleberry Sauce ingredients

  • 1 pound huckleberries (fresh or frozen)
  • 0.5 cup sugar
  • 1 tablespoons freshly-squeezed Sunkist Meyer lemon juice
  • 1 Sunkist Meyer lemons' Zest
  • 1 pound huckleberries (to be folded in at the end)
  • Chantilly cream
  • Powdered sugar
  • Mint leaves

Pudding Cakes


  1. Preheat oven to 350°.
  2. In a large bowl combine first measure of sugar, and flour. Mix in Meyer lemon juice, melted butter, zest and yolks. Stir in buttermilk.
  3. In mixer, beat egg whites and salt to a soft peak, gradually add second measure of sugar and beat to a firm peak. Fold into the Meyer lemon mixture.
  4. For individual servings spray coffee cups or 6 ounce straight-sided soufflé molds with vegetable oil. Fill each serving to 3/4 full.
  5. Bake in a water bath 350° 17 - 20 minutes until the tops are firm with tiny cracks.

Huckleberry Sauce


  1. Cook until first 1 pound of berries has broken down and the sauce comes to a roaring boil. Puree and strain.
  2. Add the remaining 1 pound of whole huckleberries to sauce when cool.