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Two ramekin dishes filled with single-serving Sponge Pudding

Clementine Sponge Pudding for Two

This Clementine Sponge Pudding is proportionately sized for two servings and has a creamy clementine pudding base topped with a light-as-air sponge cake. Can be served warm or chilled.
Course Dessert
Cuisine Canadian
Keyword Clementine Sponge Pudding for Two, pudding, Sponge Pudding
Servings 2
My Island Bistro Kitchen Barbara99

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

  1. Melt butter and cool to room temperature.
  2. 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.
  3. Heat water for the pudding’s bain marie (hot water bath).
  4. 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.
  5. 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.
  6. 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.
  7. 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.

  8. 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.

  9. 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.

[Copyright My Island Bistro Kitchen]