One flavor of summer is lemon. Always lending a bright, tart freshness to basically any dish, lemons can easily be the star ingredient or a quiet enhancer. In this particular recipe, they are the star.
Lemon Sponge Pudding.
I love moist textures, so this recipe especially caught my eye. While the top layer is like a light and airy sponge cake, dig in and you will discover a pudding-like lemon sauce, which meshes so well with the top cake layer.
Interestingly, this dessert is popular in many different countries, each which have a different name for it such as Lemon Souffle Pudding or Lemon Surprise Pudding.
This is a light, but decadent summery dessert and looks very elegant when presented to guests, but actually is quite easy to make. If they are lemon fans, your guests will surely ask you for the recipe. Enjoy
Lemon Sponge Pudding
1 cup (200 grams) granulated white sugar, divided
3 tablespoons (40 grams) unsalted butter,room temperature
1 teaspoon pure vanilla extract
1 tablespoon (4 grams) lemon zest
1/3 cup (40 grams) all purpose flour
1/4 teaspoon salt
1/3 cup (80 ml) fresh lemon juice
1 cup (240 ml) whole milk
1/8 teaspoon cream of tartar
1. 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. (You can also use different sizes that will add up to 6 cups and adjust the baking time.)
2. 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, cream 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.
3. 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.
4. Carefully pour (or use a 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.) 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).
5. Prepare a water bath. Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins. (Will take a lot of water especially if using large pans, so prepare plenty of water, so you don’t have to heat up more to fill the pan to the desirable level).
6. Bake for about 40 – 45 minutes or until the sponge cakes are light 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 and cool slightly before serving.
*This dessert can be served warm or at room temperature. Dust with confectioners sugar and top with a dollop of whipped cream and fresh fruit if desired.
Makes 6 servings.
From Joy of Baking