The other day Jan, a colleague of ours, mentioned that she was making Lemon Sponge Pudding for her family. I wasn’t familiar with it, so she sent the recipe over for me to try. After making it, I can see why it’s her family’s favorite!
First of all, it’s so easy to make. It was in the oven baking in mere minutes. Secondly, it’s addictively delicious! It’s a combination of a pudding or custard and a cake. What could be better? There is a tiny amount of flour in the recipe which creates the cake-like layer that rises to the top. The whole dessert is so light and refreshing. I couldn’t stop eating it! In fact, I ate the one in the photo, even though it was 7:30 in the morning when I photographed it!
The recipe she gave me comes from an old issue of Martha Stewart Living. I added some blackberries to the recipe since I had a bunch from the farmer’s market and I love them paired with lemon. The flavor contrast between the blackberries baked in the recipe and the fresh ones that I plated them with was delicious. I even snuck a little bit of my homemade lemon curd in there! You can serve them in the ramekins that you cook them in, or do like I did and scoop them out onto a plate and garnish them with fresh berries.
I realize that I’ve posted a lot of lemon recipes on here. What can I say? My lemon tree is so bountiful, I have ample opportunity to cook and bake with lemons!
Lemon Blackberry Sponge Pudding
• 3 tablespoons unsalted butter, room temperature, plus more for ramekins
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 3 large eggs, separated
• 3 tablespoons all-purpose flour
• 1 cup milk
• 6 tablespoons freshly squeezed lemon juice
• 2 tablespoons finely grated lemon zest
• 24 blackberries, plus more for garnish
• Confectioners’ sugar, for dusting
Preheat oven to 325 degrees. Butter six 6-ounce ramekins; set aside. In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated. In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture. Ladle batter into prepared ramekins. Put four blackberries into each batter-filled ramekin. Transfer pots to a roasting pan. Pour boiling water around pots to come halfway up the sides. Bake until just set and lightly golden, about 25 - 30 minutes. Remove from roasting pan; let cool slightly. Dust with confectioners’ sugar, garnish with fresh blackberries and serve.
Makes 6 servings
- Heidi
