This self-saucing Clementine Sponge Pudding, baked in a bain marie, consists of a lovely citrus-flavored sauce topped with a light-as-air sponge cake. The pudding is proportionately sized for two servings making it ideal for the small household.
Juicy and flavorful clementines are well known as tasty wintertime treats. However, they are also lovely incorporated into recipes such as this Clementine Sponge Pudding. While I have opted to make this pudding with the juice and zest from clementines, freshly squeezed lemon or orange juice and zest may be substituted, if desired.
One of the best things about this tasty pudding is that it takes only basic, simple pantry ingredients plus, of course, whatever citrus juice you choose to use. For best results and optimum flavor, make sure the juice is freshly squeezed and does not come from a bottle.
This recipe is a sized down take on my Lemon Sponge Pudding (serves 4 – 6) which I published some time ago. The posting that accompanied that recipe gives an explanation of how the pudding is constructed, what a bain marie is, and some tips for making puddings baked in a bain marie. Rather than repeat the same information with this recipe, I will simply direct readers to that posting which can be found by clicking here. If you are unfamiliar with the bain marie method, I do recommend taking a read of that posting prior to making this pudding.
Two ramekins will be needed for this recipe and each will need to have a ¾-cup holding capacity to allow the pudding to rise much like a souffle. A 9”x5”x3” loaf pan will be needed for the bain marie for the two ramekins. Note that the puddings will shrink down a bit once they are removed from the oven and this is to be expected.
[Printable recipe follows at end of post]
Clementine Sponge Pudding for Two
Ingredients:
1 tbsp butter, melted and cooled to room temperature
3½ tbsp granulated sugar (reserve 1 tbsp)
1 large egg (room temperature), separated
2 tbsp freshly squeezed and strained clementine juice (about 2-3 clementines, depending on size and juiciness)
1 tsp finely grated clementine zest
1 tbsp + 1 tsp all-purpose flour
1/8 tsp baking powder
pinch salt
¼ cup + 1 tbsp whole milk, room temperature
Icing sugar (aka powdered or confectioner’s sugar) for dusting (optional)
Additional clementine zest for garnish (optional)
Method:
Melt butter and cool to room temperature.
Position oven rack in center of oven and preheat oven to 350°F. Lightly grease two oven-safe ramekins, each with ¾-cup capacity. In small bowl, whisk the flour, baking powder, and salt together. Set aside.
Heat water for the pudding’s bain marie (hot water bath).
Place cooled, melted butter in small bowl. Whisk in 2½ tablespoons of the sugar until smooth. Whisk in the egg yolk until blended, followed by the clementine juice and zest.
Add the dry ingredients (about 1 teaspoon at a time) alternately with the milk, starting and ending with the dry ingredients (three additions of dry ingredients and two of the milk). Stir until combined and mixture is smooth.
In separate clean bowl, whip (by hand or using a small hand mixer) the egg white until soft peaks form. Gradually add the reserved tablespoon of sugar and continue beating until stiff peaks form.
Using a rubber or silicone spatula, fold about half of the beaten egg white into the clementine mixture then fold in remaining egg white. Do not overmix or stir mixture in; use the folding technique. Divide mixture equally between the two prepared ramekins.
Place the ramekins containing the pudding batter in a 9”x5”3” loaf pan and allow at least an inch of space all around each pudding dish. Place the loaf pan containing the filled ramekins on the oven rack and then carefully pour hot water into the pan, filling it one-half way up the sides of the ramekins.
Bake for about 20-21 minutes, or until tops of pudding are golden tanned and spring back from a light touch. Carefully remove the ramekins from the water bath and transfer to wire rack to cool for at least 20 – 30 minutes before serving. This will allow the sauce to set and thicken. Pudding may be served warm, at room temperature, or chilled. Dust pudding with icing sugar and/or additional clementine zest at time of serving, if desired.
Yield: 2 servings
NOTE: Lemon or orange juice and zest may be substituted for clementine juice and zest called for in the recipe.
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Clementine Sponge Pudding for Two
Ingredients
- 1 tbsp butter, melted and cooled to room temperature
- 3½ tbsp granulated sugar (reserve 1 tbsp)
- 1 large egg (room temperature), separated
- 2 tbsp freshly squeezed and strained clementine juice (about 2-3 clementines, depending on size and juiciness)
- 1 tsp finely grated clementine zest
- 1 tbsp + 1 tsp all-purpose flour
- 1/8 tsp baking powder
- pinch salt
- ¼ cup + 1 tbsp whole milk, room temperature
- Icing sugar (aka powdered or confectioner’s sugar) for dusting (optional)
- Additional clementine zest for garnish (optional)
Instructions
- Melt butter and cool to room temperature.
- Position oven rack in center of oven and preheat oven to 350°F. Lightly grease two oven-safe ramekins, each with ¾-cup capacity. In small bowl, whisk the flour, baking powder, and salt together. Set aside.
- Heat water for the pudding’s bain marie (hot water bath).
- Place cooled, melted butter in small bowl. Whisk in 2½ tablespoons of the sugar until smooth. Whisk in the egg yolk until blended, followed by the clementine juice and zest.
- Add the dry ingredients (about 1 teaspoon at a time) alternately with the milk, starting and ending with the dry ingredients (three additions of dry ingredients and two of the milk). Stir until combined and mixture is smooth.
- In separate clean bowl, whip (by hand or using a small hand mixer) the egg white until soft peaks form. Gradually add the reserved tablespoon of sugar and continue beating until stiff peaks form.
- Using a rubber or silicone spatula, fold about half of the beaten egg white into the clementine mixture then fold in remaining egg white. Do not overmix or stir mixture in; use the folding technique. Divide mixture equally between the two prepared ramekins.
Place the ramekins containing the pudding batter in a 9”x5”3” loaf pan and allow at least an inch of space all around each pudding dish. Place the loaf pan containing the filled ramekins on the oven rack and then carefully pour hot water into the pan, filling it one-half way up the sides of the ramekins.
Bake for about 20-21 minutes, or until tops of pudding are golden tanned and spring back from a light touch. Carefully remove the ramekins from the water bath and transfer to wire rack to cool for at least 20 – 30 minutes before serving. This will allow the sauce to set and thicken. Pudding may be served warm, at room temperature, or chilled. Dust pudding with icing sugar and/or additional clementine zest at time of serving, if desired.
Recipe Notes
Yield: 2 servings
NOTE: Lemon or orange juice and zest may be substituted for clementine juice and zest called for in the recipe.
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Looking for other dessert ideas for one or two servings? Check out these tasty recipes from My Island Bistro Kitchen!
Baked Caramel Pudding for One
Classic Cherry Clafoutis for Two
Glazed Strawberry Pie for Two
Rhubarb Cobbler for Two
