Hot lemon sponge pudding |

Its a light warm lemon delight that is perfect to finish off your Sunday lunch.

What you need

60g soft butter
250g caster sugar
4 eggs separated
2 teaspoons finely grated lemon zest
50g self-raising flour
350ml milk
80ml lemon juice
Icing sugar
The process

In a large bowl, add the butter, half the sugar, all 4 egg yolks and the lemon zest. Mix well with an electric beater.

Add the flour, mix with a spoon, and the milk and mix well with a spoon until smooth.

Stir in the lemon juice(don’t worry if it looks like it’s seperating)

Whisk the egg whites to stiff peaks as if you were making meringues and whisk in the rest of the sugar until quite firm and glossy.

Fold the egg white mixture into the batter.

Pour into a baking dish with high sides, and put in a roasting pan with hot water to reach around a third of the height of the dish.

Bake at 180 clesius for 50-60 minutes or until it has risen well and is browned on top.

Sprinkle with a little caster sugar and serve hot with cream.

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4 Responses to “Hot lemon sponge pudding”

1. julia braham says:

   October 29, 2011 at 12:16 am

   This recipe was inspired. The top two thirds of the pudding were wonderful, light and full of flavour, but the rest was liquid and uncooked. I think the proportions need tweeking, how many is it for? I cooked this in my largest soufflé dish (20cm) and the mixture filled it completely. Also, should the water in the bain marie be hot when you put the pudding in the oven?
   A (partial) triumph.

   Reply
   • Graham says:

     October 31, 2011 at 9:17 am

     Hi Julia, I have read the recipe again and perhaps I was not as clear as I should have been, the egg whites need to whisked to stiff peaks, perhaps that is the reason the bottom did not cook as well as it should have and I do add hot water to bain-maries as a general rule. I must confess I havn’t made it for a long time but will revisit. Thanks for the feedback. Have a lekker week G

     Reply
2. Shell says:

   July 30, 2009 at 1:33 pm

   Hi

   What is the reasoning behind baking some dishes in another dish of water?

   Reply
   • Graham says:

     July 31, 2009 at 8:38 am

     Hi Shell, it regulates the temperature up the side of the dish and also provides moisture in the oven. Have a great weekend G

     Reply