Cranberry Lemon Pudding Cake

1. Preheat oven to 350℉ (175℃) and place a rack in the center of the oven. Set 8 half-cup ramekins in a 9- by 13-inch baking pan.

2. Whisk egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest, lemon and juice, and milk until blended.

3. In another bowl, beat egg whites and cream of tartar until whites hold stiff and form moist peaks when the beater is lifted. Stir one-quarter of whites into yolk mixture, until blended, then gently fold in remaining whites. Fold in one cup of cranberries.

4. Spoon batter into ramekins. Pour enough boiling water into baking pan to come half-way up sides of ramekins.

5. Bake for 30 to 35 minutes or until cake layers are set and tops are golden.

6. Remove ramekins from water, place on a rack and allow to cool to room temperature before serving.

7. When ready to serve, whip cream and pile each ramekin with a few berries and a dollop of whipped cream.

Cocktail

1. Combine and stir all ingredients with ice in a rocks glass. Garnish with a few low-bush cranberries.