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Lemon Sponge Pudding Recipe

 

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 immediately from the water bath 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.

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Lemon Sponge Pudding Recipe:

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)