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.
CHOCOLATE SPONGE PUDDINGS
Provided by Melissa d'Arabian : Food Network
Time 31m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Spray the insides of the ramekins with cooking spray. Distribute 1 tablespoon sugar among the 4 ramekins to coat.
- In a medium bowl, beat the egg yolks and remaining 1/3 cup sugar with a handheld mixer until the yolks are pale yellow and the sugar dissolves. In a small bowl, combine the cocoa, flour, and salt. In another small bowl, combine the vanilla and milk. Add half the cocoa mixture to the eggs followed by half the milk mixture, beat until smooth, and then add the remaining cocoa and milk mixtures.
- In a small, clean bowl with clean beaters, whip the egg whites until stiff. Using a rubber spatula, gently fold the egg whites into the chocolate mixture until incorporated. Be careful to not mix the air out of the egg whites. Divide among the ramekins. Place the ramekins in baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake until the cakes have risen and the centers spring back at a gentle touch, 15 to 17 minutes. Meanwhile, in a small bowl, mix together the sour cream and brown sugar and set aside.
- When the puddings are done, remove from the water and serve with a dollop of sweetened sour cream and a sprinkle of orange zest. Serve warm.
SCHOOL DAYS CITRUS PUDDING
Use lemon, lime or grapefruit in this squidgy baked dessert - a simple and nostalgic family pud
Provided by James Martin
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed - it may look a little curdled. Scrape into a bowl. Boil the kettle.
- In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.
Nutrition Facts : Calories 432 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 53 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
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.
SYRUP SPONGE PUDDING
This is an old family recipe that originates from Yorkshire England -- you can try substituting maple syrup or jam for the golden syrup.
Provided by TRICIAMARGARET
Categories World Cuisine Recipes European UK and Ireland English
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a two pint heat proof bowl or basin.
- In large bowl, cream together margarine and sugar. Add, a little at a time, beaten eggs, vanilla and flour, until well mixed. Fold in milk to make a smooth consistency.
- Pour syrup in bottom of prepared basin and layer batter over the top. Cover basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place basin on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the basin.
- Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto serving plate and serve warm.
Nutrition Facts : Calories 546 calories, Carbohydrate 73.1 g, Cholesterol 93.1 mg, Fat 25.5 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 898.3 mg, Sugar 31.3 g
BURST OF CITRUS SPONGE PUDDING
As this bakes, a foamy cake layer will form on top, with an airy custardy pudding forming on the bottom. Adapted from an old issue of McCall's magazine. I haven't tried this one yet, but wanted to share it. Garnish with powdered sugar, a handful of fresh raspberries, and a few slices of orange if you like.
Provided by HeatherFeather
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large roasting pan 1/2-inch high with hot tap water and set into the center of your oven.
- Turn oven on to 350 F and let it preheat while the water bath is still in there.
- Carefully separate eggs into whites and yolks.
- In a large bowl, beat egg whites on high speed until foamy, then gradually beat in just 1/4 cup of the sugar until stiff peaks form.
- In another bowl, beat egg yolks, remaining sugar, butter, flour, lemon& orange zests and beat on high for 3 minutes (scraping down the bowl with a rubber spatula as needed to make sure all batter gets combined well).
- On low speed, slowly add juices and milk to the butter mixture,just until blended.
- Fold in egg whites by hand and mix very gently until no white streaks remain.
- Pour into a shallow oval pan (about 2-quart capacity) and set carefully into the baking pan with the hot water in the oven.
- Bake 55-60 minutes until top is puffed and lightly golden.
- Remove pan from water bath and let cool on rack.
- Dust with powdered sugar and serve warm or chilled.
BASIC SPONGE PUDDING
This is a good stand-by, where you can ring the changes with the variations, really you can use whatever you have on hand. The measurements are in ounces for dry ingredients. It can also be steamed in a well buttered dish covered with grease proof paper and aluminium foil, stand in a pan of boiling water to reach 3/4 up the side of the basin, and steam for 1 1/2 hrs. This is from my well used, dog-eared book, Good Meals On A Small Budget.
Provided by Angela Sara
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven Gas 4/355F degrees.
- Well butter 2 1/2 to 3 inch deep pie dish.
- Cream together the butter or margarine and sugar.
- Add eggs one at a time with a little flour until smooth.
- Add remaining flour, baking powder (if used) and salt, beating well.
- Add the milk, and beat again.
- Pour mixture into dish and smooth the top.
- Bake for 40 to 50 minutes until well risen and brown.
- Variations to the Basic Sponge: Sultana Sponge; Put 2 oz sultanas in the bottom and around the sides of a well buttered dish, pour on the mixture.
- Apricot Sponge: Add 3 soaked apricots chopped small, to the mixture, put 3 or 4 apricot halves in the bottom of the dish, pour on the sponge mixture.
- Jam Sponge: Put 3 or 4 tblsp of any kind of jam in the bottom of the dish, pout on the sponge mixture.
- Syrup Sponge: Put 1 tblsp of golden syrup in the bottom of the dish, pour on mixture.
- Chocolate Sponge; Substitute 1 tblsp cocoa for 1 oz.
- flour, sieving it with the flour.
- Ginger Sponge; Add 1 tspn ground ginger to the flour and use 4 oz golden syrup instead of sugar, melted in warmed milk.
- Black Cap Pudding:Put a tblspn cleaned currants in the bottom of the dish, pour on the mixture.
STICKY CITRUS SPONGE CAKE
A great dessert to feed a crowd at the end of a Sunday lunch - it's like a baked version of a steamed syrup sponge
Provided by Sara Buenfeld
Categories Dessert, Treat
Time 1h10m
Yield Cuts into 10
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Finely grate the zest from 2 oranges into a large bowl. Cut the peel and pith from all the oranges with a serrated knife, and slice quite thickly.
- Drizzle the golden syrup evenly over the base of a greased 23cm round cake tin. There is no need to line the tin and it shouldn't have a loose bottom otherwise the syrup will bubble through. Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
- Put all the remaining ingredients in the bowl with the zest and chopped orange. Beat with an electric hand mixer until smooth. Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
- Bake for 45-50 mins until firm when pressed. Allow to settle for 5 mins before turning out. Drizzle with golden syrup if you like, and serve with custard or ice cream.
Nutrition Facts : Calories 442 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.73 milligram of sodium
More about "burst of citrus sponge pudding recipes"
BAKED CITRUS PUDDING | CRUSH MAGAZINE
From crushmag-online.com
LEMON DELICIOUS SELF SAUCING PUDDING - BAKE PLAY SMILE
From bakeplaysmile.com
10 BEST BAKED FRUIT SPONGE PUDDING RECIPES | YUMMLY
From yummly.com
BAKED SPONGE PUDDING - RECIPES | COOKS.COM
From cooks.com
LEMON SPONGE PUDDING - FOOD HEAVEN
From foodheavenmag.com
CITRUS AND SPONGE FINGER PUDDING RECIPE | EAT SMARTER USA
From eatsmarter.com
SPONGE PUDDING CAKE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
THIS CITRUSY BAKED SPONGE PUDDING IS ABSOLUTELY DELICIOUS
From woolworths.co.za
EASY OVEN-BAKED TREACLE SPONGE PUDDING RECIPE - SWEET MOUTH JOY
From sweetmouthjoy.com
CITRUSS SPONGE PUDDING - BIGOVEN.COM
From bigoven.com
CLASSIC CITRUS PUDDING - STARTS AT 60
From startsat60.com
CITRUS PUDDINGS - FOODHEAVENMAG.COM
From foodheavenmag.com
HOT CITRUS PUDDING | RECIPES | DELIA ONLINE
From deliaonline.com
BAKED SPONGE PUDDING - LOVE FOOD HATE WASTE
From lovefoodhatewaste.com
BAKING: 23 BAKED SPONGE PUDDINGS - BRITMUMS
From britmums.com
CITRUS SPONGE PUDDING RECIPE - COOKING INDEX
From cookingindex.com
MEYER LEMON SPONGE PUDDING RECIPE | RECIPE | SPONGE PUDDING …
From pinterest.com
ST. CLEMENT’S POSSET: A CITRUS PUDDING RECIPE - FOOD NEWS
From foodnewsnews.com
FATLESS SPONGE PUDDING RECIPES - FOOD NEWS
From foodnewsnews.com
CITRUSY LEMON PUDDING | DESSERT RECIPES | GOODTO
From goodto.com
GLUTEN-FREE CITRUS SPONGE PUDDING WITH RHUBARB SAUCE
From pinterest.ca
CITRUS SPONGE PUDDING WITH RHUBARB SAUCE | RECIPE | LEMON …
From pinterest.co.uk
CHICKEN SALAD RECIPE WITH A BURST OF CITRUS - GIRL. INSPIRED.
From thegirlinspired.com
CITRUS SPONGE PUDDING WITH RHUBARB SAUCE RECIPE | COOKING
From pinterest.com
SUMMER FRUIT SPONGE PUDDING - RECIPE BY SISLEY WHITE
From sewwhite.com
CITRUS SPONGE PUDDING WITH RHUBARB SAUCE - OMNOMALIENSESAT
From omnomaliensesat.blogspot.com
CLEMENTINE SPONGE PUDDING FOR TWO - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
GLUTEN-FREE CITRUS SPONGE PUDDING WITH RHUBARB SAUCE
From faithfullyglutenfree.com
STEAMED LEMON SPONGE PUDDING - APPLY TO FACE BLOG
From applytofaceblog.com
GLUTEN-FREE CITRUS SPONGE PUDDING WITH RHUBARB SAUCE
From pinterest.ca
RECIPE - CRANBERRY & CLEMENTINE SPONGE PUDDING - COOKINGBITES …
From cookingbites.com
CITRUS SPONGE BAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
EMILY'S GLUTEN FREE | CITRUS SPONGE PUDDING
From emilysglutenfree.co.uk
BLUEBERRY STEAMED SPONGE PUDDING RECIPE - BBC FOOD
From bbc.co.uk
BURST OF CITRUS SPONGE PUDDING RECIPE - WEBETUTORIAL
From webetutorial.com
RECIPE: CITRUS BURST SUMMER PUDDING
From writeontime.substack.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #desserts #eggs-dairy #oven #puddings-and-mousses #eggs #dietary #low-sodium #low-in-something #equipment #4-hours-or-less
You'll also love