LEMON SPONGE PUDDING
A light and zesty self-saucing lemon sponge recipe for all occasions.
Provided by delicious. magazine
Categories Perfect pudding recipes
Yield Serves 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 325kcals, Fat 14.9g (8.4g saturated), Protein 6.2g, Carbohydrate 44.7g (33.8g sugar)
LEMON & RHUBARB RICE PUDDING
Infuse traditional rice pudding with lemon curd and rhubarb for a zesty yet comforting dessert. It's a real treat on a cold day
Provided by Esther Clark
Categories Dessert
Time 1h5m
Number Of Ingredients 7
Steps:
- Put the pudding rice in a pan with the milk and caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn't catch on the bottom.
- Meanwhile, cut the rhubarb into 3cm pieces and put in a pan with the caster sugar, stem ginger and the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape.
- Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.
Nutrition Facts : Calories 358 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
RHUBARB SPICE CAKE WITH LEMON SAUCE
My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb.
Provided by PRICKLY PEAR
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
- To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
- Serve slices of cake with the warm lemon sauce.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 70.8 g, Cholesterol 32 mg, Fat 6.8 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 339.9 mg, Sugar 51.1 g
LEMON SPONGE PUDDING
This makes a delicate sponge that separates in the oven so there's a layer of lemon pudding in the bottom of the bowl. We like raspberry sorbet on top for color and brightness, but my restaurant partner Rich Melman likes my Buttermilk Ice Cream on top for a creamier soothing experience.
Provided by Food Network
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 8
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.
LEMON SPONGE PUDDING WITH RHUBARB SAUCE
This lemon sponge pudding separates as it cooks into a layer of cake and a delicious custardy layer of curd; the pudding is served with rhubarb sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
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 SELF-SAUCING PUDDING (LEMON SURPRISE PUDDING)
Lemon self-saucing pudding, also known as lemon surprise pudding, is easy to whip up and can be ready in an hour. Make one simple mixture and as it cooks it separates into a light sponge on top and zesty lemon curd beneath
Provided by Janine Ratcliffe
Categories Dessert
Time 1h10m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, yolks, flour, milk and vanilla one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the mixtures together.
- Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a gooey lemon curd below. Serve hot with or without cream.
Nutrition Facts : Calories 438 calories, Fat 16.5 grams fat, Carbohydrate 67.4 grams carbohydrates, Fiber 0.4 grams fiber, Protein 9.1 grams protein, Sodium 0.46 milligram of sodium
LEMON SURPRISE PUDDING
This lemon self-saucing pudding is a delight! Light, fluffy sponge with a zesty lemon sauce beneath.
Provided by Sophie Grigson
Categories Desserts
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish.
- Grate the zest from two of the lemons, then squeeze the juice of all three.
- Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice.
- Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter.
- Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides.
- Bake in the oven for 40-45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream.
LEMON SPONGE PUDDING
This Lemon Sponge Pudding has a creamy lemon pudding base topped with a light-as-air sponge cake. Can be served warm or chilled.
Provided by Barbara99
Categories Dessert
Number Of Ingredients 11
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
You'll want to pucker up and kiss the cook once you try this comforting pudding bursting with fresh lemon flavor! "It's wonderful served warm," confides Evelyn Kating of Pryor, Oklahoma," and impossible not to scrape the bowl!"
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
LEMON SPONGE PUDDING
Make and share this Lemon Sponge Pudding recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
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.
LEMONY RHUBARB PUDDING
Rhubarb season is around the corner! This recipe is a great combo of sweet and tangy! I usually double the sauce ingredients and I ALWAYS omit the gross raisins! :o)! BTW, 1/64 tsp=a pinch! :o))!
Provided by MMers
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For pudding, mix together flour, sugar, baking powder, baking soda and salt in a large bowl.
- Stir in rhubarb and raisins.
- In separate bowl, beat together milk, egg and vanilla just until combined.
- Stir into flour mixture.
- Place batter into a greased 8 inch square baking dish.
- For sauce, stir sugar and butter into boiling water until dissolved and melted.
- Add lemon juice, lemon rind and nutmeg.
- Pour gently over batter.
- Bake in preheated 350F degree (180C) oven for 30-35 minutes or until pudding is golden brown and firm to the touch.
Nutrition Facts : Calories 273.3, Fat 9.5, SaturatedFat 5.6, Cholesterol 58.4, Sodium 375.4, Carbohydrate 43.7, Fiber 1.4, Sugar 24.1, Protein 4.4
CITRUS SPONGE PUDDING WITH RHUBARB SAUCE
This lemon-lime pudding is combined with a rhubarb compote.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter four 6-ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel, and set aside.
- Make puddings: In the bowl of an electric mixer fitted with the paddle attachment, combine 2 tablespoons butter, 1/2 cup plus 1 tablespoon sugar, and salt; mix on medium speed until crumbly. Mix in lemon and lime zests and egg yolks. Mix in flour, then lemon and lime juices and milk.
- In a medium bowl, beat egg whites until stiff. Gently whisk in egg-yolk mixture. Ladle into custard cups. Place cups in prepared baking pan, and fill pan halfway with hot water. Bake until puddings have set (tops may crack), about 25 minutes. Cool puddings on a wire rack, 30 minutes. Chill or let stand at room temperature.
- Meanwhile, make rhubarb sauce: In a small skillet, combine rhubarb, remaining 3 tablespoons sugar, and 1 tablespoon water; cook over medium-high heat until tender, about 4 minutes. Let cool. Invert puddings onto plates, and serve chilled or at room temperature with rhubarb sauce.
LEMON DELICIOUS SELF SAUCING PUDDING
Steps:
- Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
- Beat the caster sugar, butter and grated lemon zest together until pale and creamy.
- Beat in the egg yolks one by one.
- Beat in the lemon juice, plain flour and full cream milk. Set aside.
- Beat the egg whites until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
- Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
- Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
- Dust with icing sugar and serve while warm with cream or ice-cream.
- Preheat oven to 170 degrees celsius (fan-forced). Grease an ovenproof casserole/baking dish and set aside (minimum of 2 litre/8cup capacity).
- Place the caster sugar, butter and grated lemon zest into the Thermomix bowl and mix for 10 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 20 seconds or until pale and creamy.
- With the blades turning on Speed 3, add in the egg yolks one by one through the MC hole.
- Add the lemon juice, plain flour and full cream milk through the MC hole and continue mixing for 10 seconds or until combined. Set aside.
- In a completely clean and dry Thermomix bowl, insert the butterfly and beat the egg whites on Speed 3.5 until firm peaks have formed. Gently mix through the lemon mixture with a spoon.
- Pour into the prepared casserole/baking dish. Place the dish into a large pan and fill halfway up the side with boiling water (to create a water bath around the baking dish).
- Bake for 30 minutes or until lightly golden and firm on the top and a sauce has formed underneath (it should be wobbly at the bottom).
- Dust with icing sugar and serve while warm with cream or ice-cream.
Nutrition Facts : Calories 309 kcal, Carbohydrate 37 g, Protein 5 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 119 mg, Sodium 160 mg, Sugar 29 g, ServingSize 1 serving
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- Heat oven to 325 degrees F. Butter four 6 ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel and set aside.
- In an electric mixer with a paddle, combine the 2 Tbsp butter, 1/2 cup plus 1 Tbsp sugar, and salt; mix on medium speed until crumbly. Mix in the grated lemon and lime zest and the egg yolks. Mix in flour, then juices and milk.
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