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 & RASPBERRY DOUGHNUT PUDDING
Expect requests for second helpings of this decadent dessert! Bake raspberry doughnuts with fresh custard, lemon curd and raspberries
Provided by Esther Clark
Categories Dessert
Time 25m
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.
- Heat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they'll crisp up when baked.
- Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.
Nutrition Facts : Calories 314 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
LEMON PUDDING CAKES WITH SUGARED RASPBERRIES
Pudding cakes are magical sweets, baking up into two distinct layers from a single, straightforward batter. On top is an airy sponge cake that puffs in the oven's heat. Right beneath it is the pudding, a creamy lemon curd that's tangy and bracing thanks to a dash of buttermilk. Although these cakes are at their most tender when served within an hour of baking, they'll still be delicious at room temperature. Or chill them overnight and serve them straight from the fridge. The cake won't be as fluffy, but the lemon flavor will still shine bright. Feel free to use whatever ripe, juicy fruit you like here in place of the raspberries, or skip the fruit entirely.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter 6 (8-ounce) ramekins. Place them in any large baking pan where they can sit without touching one another, such as a 9-by-13-inch pan.
- In a large bowl, whisk together butter, egg yolks, 3/4 cup sugar, buttermilk, lemon zest and juice, and salt until smooth. Whisk in the flour until well combined.
- Using an electric mixer (either handheld or a stand mixer fitted with the whisk attachment), beat egg whites on medium speed until they are thick, white and very foamy, 2 to 4 minutes. Increase speed to high and gradually beat in remaining 1/4 cup sugar, continuing to beat until stiff and glossy peaks form, about 2 to 3 minutes longer.
- Using a rubber spatula, gently fold about a third of the egg whites into the lemon mixture, taking care not to deflate the whites. When no white streaks remain, fold in remaining whites, working carefully. Stop folding when most of the second batch of whites are mixed in, but a few white streaks remain.
- Spoon the batter into the ramekins. Transfer the pan of ramekins to the oven. Carefully, so you don't splash the cakes, pour enough very hot tap water into the pan to come about halfway up the sides of the ramekins. The higher the water level, the more pudding and less cake you'll have.
- Bake until the puddings are puffed and lightly browned on top, 35 to 40 minutes. Take care not to overbake, or there won't be any pudding at the bottom of the ramekins. Carefully transfer the ramekins from the pan to a rack to cool for at least 15 minutes before serving. (The combination of tongs or a spatula, plus oven mitts, works well for moving the cakes.)
- As the cakes bake, mix the raspberries and a few pinches of sugar in a bowl, mashing the raspberries slightly to release their juices. Let the raspberries macerate until the sugar melts, about 15 minutes. Then, taste and stir in more sugar if the berries are very tart.
- Serve the cakes warm or at room temperature, with the sugared berries and some of their syrup.
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
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.
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 RASPBERRY SPONGE PUDDING
Give 'em the raspberries-and some freshly squeezed lemons, too!-in this luscious sponge pudding dessert.
Provided by My Food and Family
Categories Home
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl use a fork to mix the butter until creamy. Add sugar and mix until well incorporated and fluffy. Mix in egg yolks one at a time, blending each yolk completely into the mixture before adding the next. Stir in flour, JELL-O instant pudding, milk, lemon zest and lemon juice, combine well.
- In a separate large bowl use a whisk to whip the egg whites until stiff peaks form. Carefully fold the egg whites into the pudding mixture. Pour mixture into 7"x9" pan or 6 small to medium sized ramekins. Scatter raspberries across the top of the pudding mixture.
- Bake for 30-35 minutes or until lightly browned on top but not set on bottom. Remove from oven, cool slightly and dust tops with powdered sugar. Serve immediately.
Nutrition Facts : Calories 390, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
RASPBERRY LEMON BREAD PUDDING
I gave classic bread pudding a springtime spin with lemon cookies and raspberries. It's a bright and refreshing dessert. -Kelsey Byrnes, Ankeny, Iowa
Provided by Taste of Home
Time 50m
Yield 6 serving.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place bread cubes in a greased 11x7-in. baking dish; sprinkle cookies and raspberries on top. Combine next six ingredients; pour mixture over bread cubes. Bake until a knife inserted in the center comes out clean, 35-45 minutes. Remove from oven; keep warm., Meanwhile, prepare lemon sauce by combining sugar and cornstarch in a small saucepan. Whisk in heavy whipping cream and butter. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; cool 15 minutes. Whisk in lemon juice., Serve pudding warm with lemon sauce.
Nutrition Facts : Calories 700 calories, Fat 30g fat (17g saturated fat), Cholesterol 126mg cholesterol, Sodium 290mg sodium, Carbohydrate 101g carbohydrate (65g sugars, Fiber 9g fiber), Protein 10g protein.
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 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 PUDDING CAKE WITH RASPBERRY SAUCE
Provided by Charlie Trotter
Categories Cake Dessert Bake Raspberry Lemon Spring Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- To prepare the cake: Preheat the oven to 325°.
- Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt, and milk until completely combined.
- In a separate bowl, whip the egg whites until soft peaks form. Add 1/2 cup of the sugar, and whip until stiff peaks form. Gently fold the egg whites into the lemon mixture.
- Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let it cool slightly, then refrigerate for at least 1 hour.
- Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter.
- To prepare the sauce: Reserve 16 raspberries for the garnish. Purée the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
- Spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake.
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RASPBERRY LEMON PUDDING CAKES RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Total Time 50 minsServings 6Calories 189 per serving
- In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.
- In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.
- Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.
LEMON PUDDING WITH RASPBERRY SAUCE - SIMPLE BITES
From simplebites.net
Reviews 10Estimated Reading Time 2 minsServings 6Total Time 30 mins
- Mix sugar and cornstarch in a medium sauce pan. Gradually whisk in water and cook over medium heat. Stir constantly until mixture thickens and boils. While constantly stirring, boil for one minute.
- Gradually stir half of the hot mixture into the egg yolks. Blend back into mixture in pan. Boil and stir one minute. Remove from heat and stir in butter, lemon peel, and juice.
- Combine sugar and water in a small saucepan. Cook over high heat, stirring constantly, and bring to a boil. Reduce heat, and simmer until sugar is dissolved.
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