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Lemon Sponge Pudding


    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


    Lemon Sponge Pudding




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