English Teatime Pudding Cakes

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English Teatime Pudding Cakes

These fluffy soft pudding cakes are infused with the rich flavor of Bigelow's English Teatime, and sprinkled with tea sugar. Serve warm for a cozy and comforting treat!

Prep Time25

Cook Time20

Steep Time15

Course: Dessert, Snack

Cuisine: American

Keyword: English Teatime pudding cakes, tea pudding cake

Servings:

Calories: 152kcal

Ingredients

1 1/4 cups milk, divided (I used 1%)
3 English breakfast teabags
6 tablespoons granulated sugar, divided, plus a little more for coating the ramekins
1/4 cup all purpose flour
1 tablespoon unsalted butter melted
3 large eggs separated
1 tablespoon sparkling sugar

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Place the milk and 2 of the teabags in a small pot and bring to a simmer.
Remove from heat and allow the tea to infuse the milk for 15 minutes.
Remove and discard the teabags, and set the "tea milk" aside to cool.
Spray (6) 6-ounce ramekins lightly with non-stick spray, sprinkle with sugar, and tap out the excess.
Place 2 tablespoons of the sugar in a medium-sized mixing bowl with the flour, and whisk in the remaining ¼ cup of milk and the melted butter.
Whisk the egg yolks into the (slightly cooled) "tea milk,' then whisk into the flour mixture until smooth, and set aside.
In a small bowl, whip the egg whites on high speed until stiff peaks form.
Gradually whip in the remaining 4 tablespoons of sugar. (Mixture should be stiff and glossy.)
Fold about a cup of the egg whites into the tea mixture to lighten it, then pour the mixture back into the egg whites and fold to combine.
Divide the batter equally among the prepared ramekins.
Place the ramekins in a shallow baking dish and bake for 20 minutes, or until the tops spring back when lightly touched.
Cool on a wire rack for 5 minutes.
Place the sparkling sugar in a blender or mini-chopper with the contents of the remaining tea bag, and pulse until fine.
Sprinkle over the cakes and serve.

Nutrition