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 SPONGE PUDDING
As this elegant dessert bakes, it separates into a cakey layer atop a rich custard.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
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
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 :
BAKED LEMON PUDDING CAKE
Steps:
- Heat oven to 350°F.
- Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy, stiff peaks form. Set aside.
- Combine remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lemon juice and lemon zest; continue beating until well mixed. Add flour and salt. Beat at low speed until well mixed. Stir in milk. Gently stir in beaten egg whites.
- Pour mixture into ungreased 1 1/2-quart casserole dish. Place casserole into 13x9-inch baking pan. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth. Bake 45-55 minutes or until golden brown. Remove casserole dish from water; cool 10 minutes. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 300 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 140 milligrams, Sodium 200 milligrams, Carbohydrate 41 grams, Fiber 0 grams, Sugar grams, Protein 5 grams
LEMON DRIZZLE SPONGE PUDDING
Transform a classic lemon drizzle cake into a self-saucing pud for a cheap, comforting dessert. Serve with cream or custard
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 492 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
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 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
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.
LEMON OR ORANGE SPONGE CUSTARD (PUDDING)
From that old standby, The Joy of Cooking. It makes a dessert that has a pudding/custard bottom with a spongy top. I have not decided over the many years I have cooked this if the orange or lemon is my favorite. If I could not have chocolate on a desert island, I would want lemon. I serve it only for company, for some reason, so my friends for four decades get it tomorrow night! Watch the oven carefully; you want the top browned, but not burned.
Provided by mammamia 2
Categories Dessert
Time 1h20m
Yield 1 pan, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Butter a loaf pan (not PAM, use butter) or ramekins.
- Cream butter, sugar, fruit rind.
- Add egg yolks and beat well.
- Stir in flour.
- Add fruit juice and milk alternately (add a little juice and mix; then add a little milk and mix, and repeat until liquid all gone).
- Fold in beaten egg whites.
- Pour into baking dish.
- Place baking dish in larger pan with about 1" water.
- Carefully place in oven; water will slosh about, so move slowly.
- Bake about 45 minutes for ramekins (I have not used ramekins, so check often) or 1 hour for loaf pan. Adjust oven temperature if top is browning too fast. REMOVE FROM OVEN VERY CAREFULLY OR YOU WILL SLOSH BOILING WATER ON YOU.
- Serve warm or cold.
- The recipe says it can be served with a raspberry sauce (I suppose just for the lemon). I have not done this, as it is scrumptious all on its own.
- Serves 4 generous portions; 6 if you just want to tease everyone.
Nutrition Facts : Calories 304.2, Fat 9.7, SaturatedFat 5.2, Cholesterol 161.6, Sodium 107.5, Carbohydrate 47.9, Fiber 0.4, Sugar 39.5, Protein 7.3
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.
STEAMED LEMON RASPBERRY SPONGE PUDDING
Steps:
- Preheat oven to 375 degrees F.
- Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
- Stir the dry ingredients together and slowly mix them into the yolks.
- In a separate bowl, whip the whites until stiff then fold them into the batter.
- Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
- To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.
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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- Preheat the oven to 200ºC/400ºF/gas 6. Put the butter and sugar in a mixing bowl, grate in the lemon zest and cream together until pale and fluffy.Separate the eggs, then add the egg yolks and flour, and beat in.
- Add the milk and 3 tablespoons of lemon juice, and mix well.Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture.
- Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it's a nice golden colour.
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Servings 4Total Time 35 minsEstimated Reading Time 2 mins
- Use a potato peeler to peel the rind from the lemons. Combine the rind with half a cup of the sugar in a food processor fitted with the metal chopping blade and process until the rind is very fine.
- Add the lemon juice, melted butter and flour, and process until mixed. Add the milk, process to mix, then separate the eggs, putting the yolks in the food processor and the whites in a bowl for beating or in a 20cm round baking dish (if you want less washing up).
- Process to mix the egg yolks into the lemon mixture. Beat the whites with a clean beater until the peaks turn over at the top when the beater is lifted from them, then add the remaining quarter cup of sugar and beat until the peaks turn over.
- Combine the 2 mixtures in the food processor with the minimum of mixing, then transfer the mixture to a baking dish or to 4 individual dishes, stand them in a roasting dish of hot water and bake at 180C for 25-35 minutes for individual puddings and 40-60 minutes for large ones. Serve hot, warm or cold.
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Servings 8Total Time 1 hr 45 minsCategory Desserts
- Preheat oven to 325°F. Combine milk and butter in a small saucepan, and cook over medium-low, stirring occasionally, until butter is melted and small bubbles appear around edge of milk, 3 to 5 minutes. Remove pan from heat.
- Whisk together egg yolks in a large bowl until thick and pale; gradually whisk in about one-fourth hot milk mixture. Add remaining hot milk mixture to yolk mixture, whisking constantly. Stir together flour and 3/4 cup of the sugar in a small bowl. Whisk sugar mixture into yolk mixture. Whisk in lemon zest and juice.
- Beat egg whites and salt with an electric mixer at medium speed until foamy, about 30 seconds. With mixer running, gradually add remaining 1/4 cup sugar, beating until stiff peaks form, 5 to 6 minutes. Stir one-third of egg white mixture into milk mixture until smooth. Gently fold in remaining egg white mixture until just combined.
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- Preheat oven to 350 degrees F. Lightly oil four 6-ounce custard cups or ramekins or coat them with cooking spray.
- Beat sugar, whole egg, butter and lemon zest in a mixing bowl with an electric mixer until the mixture is thick and pale, about 3 minutes. Add flour and beat until smooth. Add milk and lemon juice and beat until well blended.
- Beat egg whites in a clean mixing bowl using clean beaters until stiff but not dry. Gently fold the whites into the egg-sugar mixture until completely incorporated.
- Spoon the mixture into the prepared cups. Set in a shallow baking dish and add enough hot water to come two-thirds of the way up the sides. Bake until browned and set, about 30 minutes. Serve warm or chilled, dusted with confectioners' sugar.
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