Lemon Sponge Pudding for 2

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When I stumbled upon this Lemon Sponge Pudding at Joy of Baking, the opposite happened. I fell in love with the concepts of the recipe and when I went to look at the ingredients list and method I could not believe how doable this recipe was with things that everybody always has at home! (p.s. I omitted the cream of tartar of the original recipe because I did not have it at home and everything still worked fine. So you see? Everybody will have all the other ingredients at home!) On top of it, going through the post I read this sentence “What is so unique about this Lemon Sponge Pudding is what happens as it bakes - the batter separates into two layers. The top layer becomes a light and airy sponge cake, yet underneath is a deliciously tangy lemon sauce”. I knew I could not put this recipe in my list and forget about it. I had to make it! Immediately! So I did. It was love at first sight. And at first bite! It created this juice layer that tasted just heaven in my mouth. This dessert is a winner for all those who, like me, love lemon flavored desserts. If you are not a big lemon or citrus flavor fan, then this is not really for you…sorry J

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Ingredients

  • 1/3 cup granulated sugar
  • 1 Tablespoon all-purpose flour
  • 1 pinch salt
  • 1/3 cup milk
  • 1 Tbsp butter, melted
  • 1 egg, separated
  • 1 teaspoon finely grated lemon rind
  • 2 Tablespoons lemon juice

Preparation

Step 1

In large bowl, whisk together 2 tbsp (25 mL) of the sugar, flour and salt ; whisk in milk, butter and egg yolk. Whisk in lemon rind and juice.

In separate bowl, beat egg white until soft peaks form; beat in remaining sugar, 1 tsp (5 mL) at a time, until stiff peaks form. Stir about one-quarter into lemon mixture; fold in remaining egg white.

Scrape into two 3/4-cup (175 mL) ramekins. Place in 8- x 4-inch (1.5 L) loaf pan. Pour enough boiling water into pan to come halfway up sides of ramekins.

Bake in centre of 350°F (180°C) toaster oven or oven until top is lightly browned and set, about 20 minutes. Remove from water. Let cool on rack for about 30 minutes. Serve warm or cool.

Source: Canadian Living Magazine: March 2007

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