Lemon Sponge Pudding
"This recipe came from a great little bistro - I loved the pudding and they were willing to give me the recipe."
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 8 ounces sugar
- 3 ounces sugar (for egg whites)
- 3 ounces flour
- 5 ounces fresh lemon juice
- 3 ounces hot melted unsalted butter
- 1 1⁄2 tablespoons lemon zest
- 5 eggs, seperated
- 17 ounces buttermilk
directions
- Mix 8oz of sugar with the flour in a large mixing bowl. Beat the lemon juice, melted butter, lemon zest and egg yolks with a whisk in a medium size mixing bowl. Combine this mixture with the sugar/flour mixture and whisk until well combined. Stir in the buttermilk.
- Beat the egg whites in a mixer until stiff peaks are formed. Add the remaining 3 oz of sugar, gradually. Beat until stiff peaks are formed. Fold half of the egg whites into the mixture with a whisk to combine the two thoroughly. DO NOT BEAT. Fold in the remaining whites with a rubber spatula.
- Ladle the mixture into 8 6oz buttered ramekins or custard cups and fill to the top. Bake in a water bath in a 2" deep pan for 45-60 minute Check after 20 min and rotate the pan in the oven to insure even baking.
- The puddings are done when the when the top is lightly browned and puffy. Remove the puddings from the water bath and allow to cool before serving. They will collapse a bit during cooling. Dust with powdered sugar and serve.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
