Lemon Sponge Pudding Recipes

LEMON SPONGE PUDDING

Steps:

• Preheat oven to 325 degrees. Butter seven 4 1/2-ounce pots de creme pots, or six 6-ounce ramekins; set aside. In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated.
• In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture.
• Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan. Pour boiling water around pots to come halfway up the sides. Bake until just set and lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Dust with confectioners' sugar, and serve.

LEMON SPONGE PUDDING

Steps:

• Position oven rack in center of oven and preheat oven to 350°F. Grease 1½ quart casserole or 8"x8" baking dish. In small bowl, whisk the flour, baking powder, and salt together. Set aside.
• Heat water for the pudding's bain marie (hot water bath).
• In bowl of stand mixer fitted with paddle attachment, cream the butter. Gradually beat in the sugar. Beat in the egg yolks, one at a time, mixing well after each addition. Beat in the lemon juice and lemon zest.
• Add the flour alternately with the milk, starting and ending with flour (3 additions of flour and two of the milk), stopping to scrape sides of bowl as necessary.
• In separate clean bowl, whip the egg whites at high speed with the whisk attachment of the stand mixer or, alternatively, with a small hand mixer until soft peaks form.
• Using a rubber or silicone spatula, fold about half of the egg whites into the lemon mixture then fold in remaining egg whites. Do not overmix or stir mixture in; use the folding technique. Transfer mixture to prepared baking dish.
• Place the dish containing the pudding in a high-sided baking pan or roaster that allows at least an inch of space all around the pudding dish. Place the baking pan or roaster containing the pudding dish on the oven rack and carefully pour hot water into the pan, filling it one-half way up the side of the pudding dish.
• Bake for about 40-45 minutes, or until top of pudding is golden tanned and top springs back from a light touch. Carefully remove the pudding dish from the water bath and transfer to wire rack to cool to lukewarm or room temperature before serving. Pudding may also be served chilled. Dust pudding with icing sugar and/or additional lemon zest, if desired.

LEMON SPONGE PUDDING

Steps:

• Lightly grease a 1.5-litre ovenproof dish with a little butter. Preheat the oven to 180°C/fan160°C/gas 4.
• Using an electric hand whisk, beat together the butter, sugar and lemon zest until softened. Beat in the egg yolks, one at a time, then briefly mix in the flour. Gradually stir in the milk and lemon juice - the mixture will look slightly curdled.
• In a clean, grease-free bowl, whisk the egg whites to soft peaks. Using a large metal spoon, fold them into the lemon mixture. Pour the mixture into the prepared dish and bake in the oven for 40 minutes, until the sponge layer is firm and golden on top.
• Divide the pudding between bowls and serve immediately, with a spoonful of whipped cream, if you like.

LEMON SPONGE PUDDING

Steps:

• In a bowl, combine sugar and flour. Stir in milk, lemon juice and peel. Beat egg yolk; add to lemon mixture. In a bowl, beat egg white until stiff peaks form; fold into lemon mixture. Place two ungreased 6-oz. custard cups in an 8-in. square baking pan. Divide lemon mixture between the cups., Pour hot water into pan to a depth of 1 in. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Dust with confectioners' sugar. Serve immediately.

LEMON SPONGE PUDDING

Steps:

• Preheat the oven to 325 degrees F. Butter the ramekins.
• In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar. Mix in the egg yolks; then fold in the flour (it may look curdled.) With a whisk, work in the milk, lemon juice and lemon zest.
• In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy. Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.
• Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes. Serve warm topped with a scoop of raspberry sorbet.

FASTEST EVER LEMON PUDDING

Steps:

• Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.
• Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.

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.

LEMON SPONGE PUDDING WITH RHUBARB SAUCE

Steps:

• Heat oven to 325 degrees. Butter six 5-ounce ramekins or custard cups; coat them with 2 tablespoons sugar.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter, 1/4 cup sugar, salt, and zest on medium speed until well combined, 1 to 2 minutes. Add yolks; beat until creamy, 2 to 3 minutes. Add milk, lemon juice, and flour; stir to combine.
• In a separate bowl, beat egg whites to soft peaks; gradually add 1/2 cup sugar. Beat until stiff and glossy. Gently whisk in egg-yolk mixture until combined. Ladle into ramekins; place in 9-by-13-inch baking pan; fill pan halfway with hot water. Bake until puddings have set and are golden on top, 35 to 40 minutes. Transfer to a wire rack to cool. Chill puddings until ready to serve, up to 2 days. To unmold puddings, dip ramekins in warm water, and run a paring knife around the edges to help loosen; unmold onto plates.
• In a medium skillet, combine rhubarb, remaining 1/4 cup sugar, and 2 tablespoons water. Cook over medium heat until rhubarb is tender, 5 to 7 minutes. Transfer from heat; cool to room temperature. Serve with lemon sponge pudding.

LEMON DRIZZLE SPONGE PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish.
• Put the butter and 250g caster sugar in a bowl and beat for 5 mins until pale and fluffy. Whisk in the eggs, then sieve over the flour and baking powder and fold in until you have a batter. Stir in the lemon zest, reserving a little for decoration.
• Spoon the sponge batter into the dish and smooth over the top.
• Mix the lemon juice with the cornflour in a heatproof bowl to make a smooth paste. Mix the remaining 130g caster sugar with 300ml boiling water in a jug, pour over the cornflour mix and whisk until smooth. Pour this over the sponge. Bake for 45-50 mins until golden and set, and the sponge springs back when touched.
• While the pudding is baking, make the lemon drizzle. Mix the icing sugar with enough lemon juice (about half of it) to create a loose consistency. Drizzle over the sponge while it's still warm and decorate with the reserved lemon zest. Serve straightaway with cream or custard.