Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Lemon Sponge Pudding Recipe & Video

Printer Friendly Page

Pin It

Sometimes we come upon a new recipe by chance. That is what happened to me with this Lemon Sponge Pudding recipe. I found this recipe when I was browsing through my mother's old cookbooks. There was one cookbook, called "The Family Cook Book" written by the Culinary Arts Institute in 1943, that encouraged people to cook an entire dinner menu (appetizer, entree, and dessert) in the oven at the same time. While the concept of cooking several dishes in the oven at once may seem odd today, if we look back to 1943, which was a time of food shortages, rationing, and conservation of fuel, it was a wonderful idea.

What is so unique about this Lemon Sponge Pudding is what happens as it bakes - the batter separates into two layers. The top layer becomes a light and airy sponge cake, yet underneath is a deliciously tangy lemon sauce. This separation takes place because of the high proportion of liquid (milk) to the flour and eggs. A Lemon Sponge Pudding is popular in many countries, where it can be known as a Lemon Surprise Pudding, Lemon Pudding Cake, Self-Saucing Lemon Pudding, Lemon Souffle Pudding, or a Lemon Delicious Pudding.

For this recipe, we are making individual Lemon Sponge Puddings. You will need six - 1 cup (240 ml) oven proof baking cups or ramekins. (Ramekins are a lot like a small souffle dish with their rimmed tops and straight sides that are smooth on the inside. They can be made of porcelain, earthenware, or stoneware.) The puddings are baked in a water bath as this provides a moist and indirect, constant heat so the puddings bake gently and slowly. This ensures moist and tender puddings, not ones that are tough and rubbery. To make a water bath, first place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges) and then carefully pour in enough hot water so that the water comes about halfway up the sides of the ramekins. Immediately after baking, carefully remove the ramekins from the water bath to stop further baking.

You can serve this pudding warm from the oven or at room temperature. I often dust the tops of the puddings with confectioners (icing or powdered) sugar and garnish with a dollop of softly whipped cream and fresh fruit. It is always fun to see your guests' surprise when they dip their spoons into the pudding and find not only cake on their spoons but also a yummy lemon sauce. 

Related Recipes You May Like

Chocolate Pudding Cake

Chocolate Mousse

Molten Chocolate Cakes

Vanilla Pudding

Butterscotch Pudding

Banana Pudding

Lemon Sponge Pudding: Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven. Butter six - 1 cup (240 ml) ramekins or other heatproof bowls.

Set aside 2 tablespoons (28 grams) of the sugar to use when whipping the egg whites. Then, in the bowl of your electric mixer, or with a hand mixer, beat the remaining sugar and butter until light and fluffy. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla extract and lemon zest. Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk. Set aside while you beat the egg whites.

In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.

Evenly pour (or ladle) the batter into the prepared ramekins. (The batter does not rise much during baking so you can fill the ramekins almost to the rim.) Prepare a water bath. Place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges). Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins.

Bake for about 40 - 45 minutes or until the sponge cakes are golden brown and a toothpick inserted into the cake portion comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath immediately and cool slightly before serving.  

This dessert can be served warm or at room temperature. Dust the tops of the puddings with confectioners (powdered or icing) sugar and dress with a dollop of softly whipped cream and fresh fruit (optional). Leftovers can be covered and stored in the refrigerator. Excellent cold or you can reheat the puddings in the microwave.

Makes 6 servings.

View comments on this recipe on YouTube

Lemon Sponge Pudding:

1 cup (200 grams) granulated white sugar, divided

4 tablespoons (57 grams) unsalted butter, room temperature

3 large eggs, separated

1 teaspoon pure vanilla extract

1 tablespoon lemon zest (outer yellow skin of lemon)

1/3 cup (40 grams) all purpose flour

1/4 teaspoon salt

1/3 cup (80 ml) freshly squeezed lemon juice

1 cup (240 ml) milk (whole or reduced fat, but not skim)

1/8 teaspoon cream of tartar (optional)

 
 
     
 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC