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.
STEAMED LEMON CUSTARD WITH RASPBERRIES
Steps:
- In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks. Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.
- Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes.
- Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar.
- VARIATION: To steam the custard at the same time as the Black Bass in Miso Soup entree, simply prepare the batter before assembling the steamers. Wrap the ramekins in plastic wrap (so they won't smell of fish) and put them in the top tier of the bamboo steamer. Steam everything together as directed in the recipe.
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 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.
RASPBERRY & COCONUT STEAMED SPONGE
Need a no-fuss, make-ahead dessert that's comforting and great for serving after Sunday lunch? Look no further than our raspberry and coconut steamed sponge
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h15m
Number Of Ingredients 9
Steps:
- Butter six small pudding basins and spoon 1 tbsp jam into the bottom of each one.
- Put the butter and sugar in a medium bowl and beat with an electric whisk until pale and fluffy. Beat in one of the eggs followed by a spoonful of the flour, then continue until all the eggs have been incorporated. Fold in the remaining flour, the coconut and a pinch of salt, then the vanilla and coconut cream. Spoon the mix into the prepared basins, leaving a 1cm gap at the top.
- Put the basins on a baking tray, transfer to the freezer and freeze until solid. Will keep in an airtight container, or tightly wrapped in the freezer for up to three months.
- Heat the oven to 180C/160C fan/ gas 4. Put the basins in a deep baking dish and half-fill with boiled water from the kettle. Tightly cover the dish with foil and bake for 1 hr, or until a skewer inserted into the middle of a sponge comes out clean.
- Warm the custard with the remaining 2 tbsp coconut cream, if using, and pour into shallow bowls. Run a knife around the sides of the basins and carefully turn out the sponges onto the custard.
Nutrition Facts : Calories 665 calories, Fat 37 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
ENGLISH STEAMED LEMON PUDDING
A traditional British treat. All Englishmen have nostalgic memories of hot puddings, especially the Steamed Lemon Pudding, that nobody can make like Grandmother used to. Actually, if you follow the simple directions, your Lemon Pudding will taste just as delicious as Grandmother's.
Provided by Olha7397
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Beat together the butter and sugar until light and creamy. Beat in eggs 1 at a time.
- Fold in flour, salt, baking powder, lemon rind and juice.
- Place in a buttered 4 cup bowl. Cover the bowl with aluminum foil.
- Place bowl in a steamer. Steam the pudding over boiling water on top of the stove for 1 1/4 hours.
- Heat preserves with the water.
- Unmold the pudding. Pour apricot sauce over the pudding and serve hot. 6 servings.
- World's Best Recipes.
Nutrition Facts : Calories 247.4, Fat 10.4, SaturatedFat 5.7, Cholesterol 126.1, Sodium 233, Carbohydrate 33.9, Fiber 0.6, Sugar 13.7, Protein 5.5
RASPBERRY LEMONADE
This crisp, tart beverage is a real thirst-quencher on a hot day. Pretty enough to serve at a bridal shower and refreshing enough to pour at a picnic, it's a fun change from iced tea or regular lemonade.-Dorothy Jennings, Waterloo, Iowa
Provided by Taste of Home
Time 15m
Yield 3-1/2 quarts.
Number Of Ingredients 5
Steps:
- In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4-1/2-qt. container, combine raspberry mixture, club soda and ice cubes. Serve immediately.
Nutrition Facts : Calories 144 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 34mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 0 protein.
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.
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