Pudding Cake

I was invited to a barbeque this weekend, the milk in my fridge turned and I came upon this post all in the same day. It seemed providential. You'll see that the original recipe called for buttermilk. In baking it's the same thing as sour milk. In fact, when milk or cream turn sour I throw it in the freezer if I don't bake something right away. You'll also notice that Mark's recipe called for fresh blueberries and lemon zest, which I didn't have, so I threw in the last of the frozen wildberries from my from my freezer and a splash of vanilla.

I/4 cup melted butter
1 cup sour milk (or buttermilk)
3 /4 cup sugar
3 eggs, separated
1 /3 cup all-purpose flour
Pinch salt
1 1/2 cup wildberries
1 tablespoon vanilla
1. Heat the oven to 325°F. Grease an 8- or 9-inch ceramic or glass baking dish or a deep dish pie plate with butter.
2. Put the butter, sour milk, 1/2 cup of the sugar, the egg yolks, flour, and salt in a blender or food processor and purée until smooth. Pour the batter into a bowl. Stir in the berries and vanilla and set aside.
3. In a separate bowl, beat the egg whites until they hold soft peaks, sprinkle in the remaining 1/4 cup sugar while beating until the whites hold stiff peaks; fold them into the batter gently but thoroughly.
4. Turn the batter into the prepared dish and put the dish in a baking pan large enough to hold it comfortably. Add enough warm water to the baking pan to come to within an inch or so of the top of the dish. Transfer carefully to the oven and bake until the top is golden brown and the center is just set but slightly jiggly, about 50 minutes.
5. Remove the cake from the oven and cool the dish completely on a rack, cover with plastic wrap, then refrigerate until chilled, at least 3 hours, before serving. This will keep in the refrigerator for 2 or 3 days.