Blame it on pregnancy or my general lemon-love issue, but for some reason tonight I was struck with a desire to find a lemon pudding recipe. I stumbled across a lemon sponge pudding recipe and, after thinking about it for all of about 2 seconds, I rushed downstairs to get started.
Lemon Sponge Pudding
- 2/3 cup sugar
- 1 tablespoon and 1 teaspoon all-purpose flour
- 2/3 cup milk
- 1/4 cup lemon juice
- 2 teaspoons lemon peel (optional)
- 2 egg, separated
- Powdered sugar
Preheat oven to 325 degrees. In a bowl, combine sugar and flour then stir in milk, lemon juice and peel (I omitted). Beat egg yolks; add to lemon mixture. In a separate bowl, beat egg whites until stiff peaks form and carefully fold into lemon mixture. Place four ungreased 6-oz. custard cups in two 8-in. square baking pans. Divide lemon mixture between the cups.
Pour hot water into pan to a depth of 1 in. Be careful taking these in and out of the oven once the pans are filled with hot water. Bake, uncovered, at 325 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.
Promptly remove from water! Dust with confectioners' sugar. Serve immediately.
These were amazing and I will definitely be making them again and adding them to my "For Company" recipe list. The top was a lightly crispy meringue with a soft sponge layer below that and finally a bursting-with-lemon pudding on the bottom. I added a little extra lemon juice to mine, but in retrospect I should have added a little extra flour because the pudding portion was a tad runny. As far as presentation, if I had the ingredients on hand, I would absolutely top these with two raspberries and a mint leaf. I'm glad I made four ramekins because Mr. Glass would have been eating his alone tonight if I had only made two. They were such a beautiful soft buttery yellow when I pulled them out of the oven that I decided to go ahead and indulge. I put the other three in the fridge for later tonight when Mr. Glass gets home.
Source: Recipe adapted from Allrecipes.com
Those look great! Thanks for posting. Simon also loves lemon desserts. I will have to give these a try.
ReplyDeleteThis looks soooo good and easy, too! I am so going to try it.
ReplyDeleteKate, for some reason I can't post on your gnocchi post - BUT, thank you for the great recipe! I am surprised at how easy it looks. I have always wanted to try it, and it is great incentive now. :) Thank you!
ReplyDeleteRuth Ann, this has been on my list for the past two weeks - I am hoping to make it this weekend or next for a fun breakfast treat. I think you would like it, too! http://www.joythebaker.com/blog/2011/02/lemon-cornmeal-breakfast-cake/
Emily, I'm thinking this recipe would be great with key lime juice!! That breakfast cake looks good, and I'll be trying it soon! However, I don't happen to have a cast iron skillet. Any alternative suggestions?
ReplyDeleteOk ignore that last bit because now that I'm really looking over the bottom portion of the recipe, I see she provides an alternative. Claiming baby brain on this one.
ReplyDelete