Lemon Sponge Pudding Mary Berry Recipes

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LEMON SPONGE PUDDING



Lemon Sponge Pudding image

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

5 tablespoons unsalted butter, softened
1/3 cup and 3/4 cup sugar
5 eggs, separated
1/4 cup and 2 tablespoons all-purpose flour
1 1/4 cup whole milk
2/3 cup lemon juice
2 lemons, zested
Equipment: 8 (8-ounce) ramekins

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



Lemon Sponge Pudding image

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

3 tablespoons unsalted butter, room temperature, plus more for pot de creme pots
2/3 cup granulated sugar
1/4 teaspoon salt
3 large eggs, separated
3 tablespoons all-purpose flour
1 cup milk
6 tablespoons freshly squeezed lemon juice
2 tablespoons finely grated lemon zest
Confectioners' sugar, for dusting

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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