Lemon Sponge Pudding
Executive Chef Robert Clark
You may wish to start this recipe a day ahead. To make this simple dessert sing, take a trip to your local farmers’ market and bring home enough fresh seasonal fruit to spoon over top.
1/4 cup (60 mL) butter
1 1/4 cups (300 mL) sugar
2 Tbsp (30 mL) lemon zest
6 egg yolks
1/4 cup (60mL) all-purpose flour
1/4 cup (60 mL) lemon juice
2 cups (500 mL) milk
Pinch cream of tartar
8 egg whites
Seasonal berries and fruit
Step 1:
Using the paddle attachment on your mixer, cream butter and sugar. Add lemon zest and egg yolks; beat for 2 minutes or until smooth.
Incorporate flour, then add lemon juice. Scrape this mixture into a large mixing bowl and whisk in milk.
Step 2:
Butter and dust 6 ramekins with sugar.
Add cream of tartar to egg whites and beat until they form stiff peaks. Fold 1/3 of the egg whites into the mixture from step 1. Pour this mixture back into the remaining egg whites. Gently fold together.
Pour mixture into prepared ramekins.
Step 3:
Bake puddings in a water bath that rises 2/3 up the sides of your selected ramekins at 325 F (160 C) for 20 minutes.
Allow puddings to cool for a couple of hours or overnight. Gently use a butter knife to remove them from the mould and serve topped with your favourite seasonal fruits.
Serves 6.
source: "C Restaurant", alive #298, August 2007
