I simply love the zesty taste of lemon when added to anything. And, in that line of thinking, here's a wonderful way to get the lemon-fresh taste without the lemon-like sour face. Lemon Sponge Pudding.
INGREDIENTS:
1 1/4 cups whole milk
3 large eggs, yolks and whites separated
1 tablespoon of grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons of unsalted butter or margarine, softened
1 cup of sugar
1/2 cup of flour
As a garnish for this dish I would recommend raspberries but it is your choice of course.
PREPARATION:
Heat your oven to 325 degrees. You'll need eight 4-ounce ramekins or custard cups and a roasting pan large enough to hold them.
In a medium saucepan, heat milk just until it is simmering. Remove from heat. In a medium bowl, whisk yolks to blend then gradually whisk in hot milk. Whisk in lemon zest and juice and then add butter until it melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.
In another medium-sized bowl, beat egg whites with electric mixer until stiff peaks form when the beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.
Ladle into ramekins. If the mixture in the bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.
Place the ramekins into your roasting pan. Carefully add very hot tap water to pan to come about halfway up the sides of the ramekins.
Bake for 25 minutes or until puddings are firm to the touch and very light golden brown. Remove from the water and place on a rack to cool. Let them cool about 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.
To serve your lemon sponge pudding, run a knife along the edges of the ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over the top. Garnish with your raspberries.
You're going to love this!
Steve and Kim
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