Non-chocolate self-saucing pudding cakes

[powerdog]

I like the cakes that use a chocolate/hot water mixture poured on top, which transforms into a bottom layer of sauce. But I'd like to branch out from chocolate. Ever try a different flavor, and if so, what were the alternate ingredients?

I'm thinking of trying a butterscotch flavored cake, by browning butter, then adding brown sugar and hot water to make the sauce. Brown sugar and vanilla in the cake itself.

[Kerry Beal]

Fine Cooking 2005 did a series of these. I also make an Amish Rhubarb pudding using the same technique.

[Chocolot]

I used to make a lemon one.

[ChrisZ]

I think the lemon one is called "lemon delicious" - certainly google brings up lots of recipes with that name. Haven't had it for a long time but it's very light and fluffy, I don't think you add water on top like with a chocolate pudding, I think the pudding just ends up floating on sauce.

[powerdog]

I wonder if the cocoa powder (in the chocolate sauce) is what gives it some body, or if some of the flour from the cake part migrates into the sauce. I might try my idea for browned butter, brown sugar, and water, but I think it might be too thin.

[Kerry Beal]

Yeah - the lemon one relies on egg whites and a bit of flour for the top layer - no boiling water.

[Kerry Beal]

Butter Rum Pudding Cakes Source: Fine Cooking Mar 2005 page 65
(8 servings)

• 2 ounces butter melted
• ⅔ cup dark brown sugar
• 3 large eggs, separated
• ¼ cup flour
• ¼ teaspoon salt
• 1 ⅓ cups milk
• 3 tablespoons rum
• 1 teaspoon vanilla
• ¼ cup sugar

Beat eggwhites with 1/4 cup sugar to med soft peaks. Whisk remaining ingredients together. Fold in whites. Bake in 8 buttered ramakins in water 350 for 25 to 30 minutes.