Burst Of Citrus Sponge Pudding Recipes

TREACLE SPONGE PUDDING

Steps:

• In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice.
• Spoon the mixture into the bottom of a well-greased 2 pint pudding basin and set aside.
• To prepare the sponge, gently cream the butter and sugar together.
• Add the grated lemon rind and slowly whisk in the eggs, a little at a time.
• Sift over the flour and gently whisk the mixture together.
• Add just enough milk for the mixture to drop easily from a spoon.
• Spoon the mixture into the prepared pudding basin and cover with a disc of greaseproof paper, followed by a double piece of foil, tied under the rim of the basin with string.
• To steam the pudding: Place a small non-breakable saucer into the base of a large pan.
• Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin.
• Cover and steam for between 1-3/4 to 2 hours.
• Do not let the water dry out by continually topping up the water to the two-thirds mark.
• Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan.
• Place over a gentle heat and slowly bring to the boil.
• In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar.
• Remove the cream mixture from the heat and slowly stir it into the egg mixture.
• Return the mixture back into the saucepan on a gentle heat.
• Stir the custard continuously, until thick without allowing the mixture to boil.
• If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed.
• Cover with cling film to prevent a skin forming.
• Remove the treacle sponge from the pan containing the hot water and allow to cool slightly.
• Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin.
• Serve with the custard.

BURST OF CITRUS SPONGE PUDDING

Steps:

• Fill a large roasting pan 1/2-inch high with hot tap water and set into the center of your oven.
• Turn oven on to 350 F and let it preheat while the water bath is still in there.
• Carefully separate eggs into whites and yolks.
• In a large bowl, beat egg whites on high speed until foamy, then gradually beat in just 1/4 cup of the sugar until stiff peaks form.
• In another bowl, beat egg yolks, remaining sugar, butter, flour, lemon& orange zests and beat on high for 3 minutes (scraping down the bowl with a rubber spatula as needed to make sure all batter gets combined well).
• On low speed, slowly add juices and milk to the butter mixture,just until blended.
• Fold in egg whites by hand and mix very gently until no white streaks remain.
• Pour into a shallow oval pan (about 2-quart capacity) and set carefully into the baking pan with the hot water in the oven.
• Bake 55-60 minutes until top is puffed and lightly golden.
• Remove pan from water bath and let cool on rack.
• Dust with powdered sugar and serve warm or chilled.

SCHOOL DAYS CITRUS PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed - it may look a little curdled. Scrape into a bowl. Boil the kettle.
• In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.

PAO DE LO (SPONGE CAKE)

Steps:

• 1. Heat oven to 375 degrees F. Lightly grease 9-inch round cake pan or nonstick madeline pan. Cut a 15-by 12-inch piece of parchment paper and fit into pan, allowing edges to extend beyond rim(see Note). Grease paper on bottom and 2 inches up side of pan.
• 2. In medium-size bowl, with electric mixer on high speed, beat eggs with salt until light and lemon colored. Gradually beat in sugar until soft peaks form. Add yolks, 2 at a time, beating 3 minutes after each addition.
• 3. Sprinkle flour over egg mixture. With rubber spatula, very gently fold flour into beaten egg mixture until uniformly combined. Spread batter into prepared pan. Place another piece of parchment over cake, resting on extended edges of the parchment pan liner and being careful to avoid top of batter.
• 4. Bake 15 minutes or until center appears set. Remove top piece of parchment. Cool cake in pan on wire rack 15 minutes. Using edges of parchment pan liner, lift cake to serving plate and set aside at least 1 hour before serving.
• Note: The cake may be baked without parchment, but the surface will be darker. To do so, grease 9-inch round baking pan and line bottom with a circle of waxed paper; grease paper and side of pan.

STEAMED TREACLE SPONGE PUDDING

Steps:

• Grease the bowl, and foil.
• Get your steamer prepared and start it heating.
• Put 3 Tbsp golden syrup in bottom of bowl.
• In a large bowl, sift flour and baking powder into it.
• Add butter, eggs, sugar and black treacle. Beat for 2 minutes with a hand mixer.
• Spoon mixture into greased bowl and level with the back of your spoon.
• To serve loosen pudding with a knife and invert onto a warm plate. Pour Extra 3 Tbsp golden syrup over top and serve with custard or creme' fraiche.

PLUM SPONGE PUDDING

Steps:

• Pre heat oven 180 C.
• Lightly grease 6 cup ovenproof dish.
• Place flour, custard powder, sugar,butter,milk,eggs and vanilla into food processor.
• Process till mixture is creamy.
• Place drained plums in base of dish.
• Pour batter over fruit.
• Bake 50 minutes until skewer comes out clean.
• Serve warm with cream or ice cream.

MICROWAVE SPONGE PUDDING

Steps:

• Grease 1.5 litre heatproof bowl with a small amount of butter. Spoon the syrup into the basin.
• Cream the remaining butter with the sugar until light and fluffy. Gradually add the eggs, beating well between each addition.
• Sift the flour and baking powder together, then fold into the creamed mixture using a large metal spoon. Add enough warm water to give a soft, dropping consistency. spoon into the bowl and level.
• Cover with microwave-safe plastic wrap, leaving a small gap to allow air to escape. Microwave on high power for 4 minutes, then remove and let stand for 5 minutes, while it continues to cook.
• Turn the sponge out on to a warm serving plate. Serve with custard.

LEMON SPONGE PUDDING

Steps:

• Pudding----------------.
• Combine sugar, flour and salt in large bowl.
• Stir in lemon rind, lemon juice, egg yolks and evaporated milk.
• Beat egg whites in a small bowl until stiff peaks form.
• Fold into lemon mixture.
• Pour into lightly greased 8 cup baking dish.
• Place dish in larger pan and fill with hot water to 1 inch depth.
• Bake at 350 degrees for 40 to 45 minutes, or until top is set and golden brown.
• Serve warm with raspberry sauce.
• Sauce------------------.
• Press raspberries through sieve to remove seeds and puree berries.
• Combine raspberry puree and corn starch in a small saucepan.
• Cook, stirring constantly, over medium heat until mixture boils and thickens.
• Spoon warm sauce over individual servings of pudding.