Lemon Sponge Pudding Recipe

fb-share-icon0
0
fb-share-icon0
Lemon Pudding
Lemon Sponge Pudding

This self-saucing Lemon Sponge Pudding, baked in a bain marie, consists of a lovely lemon sauce topped with a light-as-air sponge cake.  How this all transpires is actually quite magical.  This is because the pudding mixture (both the sponge cake topping and the lemon sauce) are all mixed together when they go in the baking dish.  During baking, the two components, like magic, separate out with a delectable creamy lemon sauce forming on the bottom beneath the light sponge cake.

Ingredients and Method for Making the Lemon Sponge Pudding

The pudding is made with very basic, simple ingredients – lemons, sugar, a bit of flour, milk, eggs, and butter and a small amount of leavening.  Use freshly squeezed (not bottled) lemon juice for this pudding and make sure the milk is not fat-reduced lest it create a very runny, watery sauce.

Lemon Pudding
Lemon Sponge Pudding

The method for making this pudding is quite easy.  The butter and sugar are creamed together then the egg yolks are added, one by one, followed by the lemon juice and lemon zest.  The tiny bit of flour is added alternately with the milk in 3 additions, starting and ending with the flour (i.e., three additions of flour to 2 additions of the milk).  The egg whites are beaten just until soft peak forms then they are folded (not stirred) into the egg and lemon mixture.  This mixture will be very liquidy when it is poured into the baking pan.

What is a bain marie?

Lemon Sponge Pudding is one of those delicate puddings that must be baked in a bain marie.  This is when the pudding dish is placed inside a larger dish that is filled with enough hot water to come half-way up the side of the pudding dish.  Think of the bain marie as an incubator of sorts for the pudding, protecting its delicate contents from the dry heat of a 350°F oven.

Baking delicate dishes like custards and sauces is commonly done in a bain marie which is really just a fancy name for a water bath.  Using a bain marie method of baking allows the product to cook at a very gentle heat.  As well, the hot water bath ensures even baking distribution and ensures the product does not bake too quickly which, especially for recipes with high egg content, can cause the egg proteins to set too quickly, causing curdling.  To achieve a lovely smooth-textured sauce, as in our lemon sauce in this pudding, we do not want any curdling to happen.

The hot water surrounding the pudding dish also creates a moist heat in an otherwise dry oven. The moisture helps to prevent the tops of puddings from drying out and cracking before the pudding itself is actually adequately baked.

Self-saucing Lemon Pudding
Lemon Sponge Pudding

Tips for baking with bain marie

Follow these simple tips for successfully baking delicate puddings, sauces, and custards using the bain marie method:

  1. Choose an oven-safe baking dish or roaster that is sufficiently large enough to accommodate the pudding dish and leave at least 1” of space all around it. A high-sided pan is recommended as the hot water will need to be at about the half-way level on the pudding dish.
  2. Place oven rack in center of oven and place the baking dish or roaster on the rack with the pudding dish in the center of this pan. Then, fill the outer dish with sufficient hot water to come up about half-way on the side of the pudding dish. It is safer to do it this way than to fill the outer pan with the hot water and transport it to the oven.
  3. Periodically check the level of water during the baking stage. Add more hot water, if needed, to keep it at the half-way level on the pudding dish throughout the baking process.
  4. When pudding is cooked, immediately remove it from its water bath, leaving the pan with the hot water in the oven until it cools enough to safely handle its removal. It’s important to immediately remove the pudding from the hot water as soon as it is baked as, otherwise, it will continue to bake and be overcooked. I find my silicone oven mitts are great for this procedure because they are retardant to hot temperatures and they don’t get wet if they touch the water in the bain marie.
Lemon Sponge Pudding
Lemon Sponge Pudding

Serving Lemon Sponge Pudding

The Lemon Sponge Pudding can be baked in either a 1½ quart casserole dish or in an 8”x8” baking pan with high sides.

Lemon Sponge Pudding
Lemon Sponge Pudding

The great thing about this tasty pudding is that it can be served warm or chilled.  I do not recommend serving it hot, straight from the oven, as the sauce needs some time to set and thicken.  It does thicken some as it cools.  The pudding is lovely lukewarm though some folks enjoy it chilled.

Lemon Pudding
Lemon Sponge Pudding

To dress the pudding, simply sprinkle some icing sugar over the top of the pudding and, if desired, add some finely grated lemon zest.

Lemon Sponge Pudding
Lemon Sponge Pudding

Either spoon the sauce at the base of the pudding when plated (as shown in the photo above) or drizzle some down over the top of the dessert (as shown below).

Lemon Sponge Pudding
Lemon Sponge Pudding

Blueberries, always a nice side to lemon, can be scattered alongside the pudding for presentation, if desired.

The pudding can be served on a plate or in a bowl and either a fork or dessert spoon (or both) can be used to eat the pudding. I often serve it with both utensils so every last bit of the yummy pudding can be gotten!

Lemon Sponge Pudding is a great dessert to serve after a heavy meal as it is so light and airy and, of course, the lemon is always a good palate cleanser.

Lemon Sponge Pudding

Ingredients:

3 tbsp butter, softened at room temperature
¾ cup granulated sugar
3 large eggs, separated
1/3 cup freshly squeezed and strained lemon juice (about 2 medium-large lemons)
1 tbsp finely grated lemon zest

¼ cup all-purpose flour
½ tsp baking powder
1/8 tsp salt

1 cup + 1 tbsp whole milk

Icing sugar (aka powdered or confectioner’s sugar) for dusting (optional)
Additional lemon zest for garnish (optional)

Method:

Position oven rack in center of oven and preheat oven to 350°F. Grease 1½ quart casserole or 8”x8” baking dish. In small bowl, whisk the flour, baking powder, and salt together. Set aside.

Heat water for the pudding’s bain marie (hot water bath).

In bowl of stand mixer fitted with paddle attachment, cream the butter. Gradually beat in the sugar. Beat in the egg yolks, one at a time, mixing well after each addition. Beat in the lemon juice and lemon zest.

Add the flour alternately with the milk, starting and ending with flour (3 additions of flour and two of the milk), stopping to scrape sides of bowl as necessary.

In separate clean bowl, whip the egg whites at high speed with the whisk attachment of the stand mixer or, alternatively, with a small hand mixer until soft peaks form.

Using a rubber or silicone spatula, fold about half of the egg whites into the lemon mixture then fold in remaining egg whites. Do not overmix or stir mixture in; use the folding technique. Transfer mixture to prepared baking dish.

Place the dish containing the pudding in a high-sided baking pan or roaster that allows at least an inch of space all around the pudding dish. Place the baking pan or roaster containing the pudding dish on the oven rack and carefully pour hot water into the pan, filling it one-half way up the side of the pudding dish.

Bake for about 40-45 minutes, or until top of pudding is golden tanned and top springs back from a light touch. Carefully remove the pudding dish from the water bath and transfer to wire rack to cool to lukewarm or room temperature before serving. Pudding may also be served chilled. Dust pudding with icing sugar and/or additional lemon zest, if desired.

Yield: 4-6 servings

Connect on social media with My Island Bistro Kitchen:

Join the Facebook page for My Island Bistro Kitchen:  https://www.facebook.com/MyIslandBistroKitchen/

Follow “the Bistro” on Twitterhttps://twitter.com/PEIBistro/

See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagramhttps://www.instagram.com/peibistro/

Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo at the end of this posting to your favorite Pinterest boards!

Lemon Sponge Pudding

This Lemon Sponge Pudding has a creamy lemon pudding base topped with a light-as-air sponge cake. Can be served warm or chilled.
Course Dessert
Cuisine Canadian
Keyword lemon sponge pudding
Servings 4
My Island Bistro Kitchen Barbara99

Ingredients

  • 3 tbsp butter, softened at room temperature
  • ¾ cup granulated sugar
  • 3 large eggs, separated
  • 1/3 cup freshly squeezed and strained lemon juice (about 2 medium-large lemons)
  • 1 tbsp finely grated lemon zest
  • ¼ cup all-purpose flour
  • ½ tsp baking powder
  • 1/8 tsp salt
  • 1 cup + 1 tbsp whole milk
  • Icing sugar (aka powdered or confectioner’s sugar) for dusting (optional)
  • Additional lemon zest for garnish (optional)

Instructions

  1. Position oven rack in center of oven and preheat oven to 350°F. Grease 1½ quart casserole or 8”x8” baking dish. In small bowl, whisk the flour, baking powder, and salt together. Set aside.
  2. Heat water for the pudding’s bain marie (hot water bath).
  3. In bowl of stand mixer fitted with paddle attachment, cream the butter. Gradually beat in the sugar. Beat in the egg yolks, one at a time, mixing well after each addition. Beat in the lemon juice and lemon zest.
  4. Add the flour alternately with the milk, starting and ending with flour (3 additions of flour and two of the milk), stopping to scrape sides of bowl as necessary.
  5. In separate clean bowl, whip the egg whites at high speed with the whisk attachment of the stand mixer or, alternatively, with a small hand mixer until soft peaks form.
  6. Using a rubber or silicone spatula, fold about half of the egg whites into the lemon mixture then fold in remaining egg whites. Do not overmix or stir mixture in; use the folding technique. Transfer mixture to prepared baking dish.
  7. Place the dish containing the pudding in a high-sided baking pan or roaster that allows at least an inch of space all around the pudding dish. Place the baking pan or roaster containing the pudding dish on the oven rack and carefully pour hot water into the pan, filling it one-half way up the side of the pudding dish.
  8. Bake for about 40-45 minutes, or until top of pudding is golden tanned and top springs back from a light touch. Carefully remove the pudding dish from the water bath and transfer to wire rack to cool to lukewarm or room temperature before serving. Pudding may also be served chilled. Dust pudding with icing sugar and/or additional lemon zest, if desired.

Recipe Notes

Yield: 4-6 servings

Pin Me To Pinterest!

Lemon Pudding
Lemon Sponge Pudding
fb-share-icon0
0
fb-share-icon0