Lemon Sponge Pudding

Tonight I made a soft lemon sponge pudding for two. The calorie-free too creamy pudding has a perfect fragile residuum of lemon too sweetness that volition melt correct inward your mouth. These piffling sponge puddings brand a perfect dessert for a couplet because this recipe makes simply 2 small-scale servings.

Lemon Sponge Pudding

Recipe past times Lisa Turner Published on April 16, 2007 Light, creamy melt-in-your-mouth golden-brown lemon sponge pudding for two Print this recipe Ingredients: 1/3 loving cup white sugar 1 tablespoon unbleached white flour pinch of ocean salt 1/3 loving cup milk or buttermilk 1 tablespoon melted butter 1 egg, separated 1 teaspoon fine grated lemon zest 2 tablespoons fresh lemon juice Instructions: Generation Engelmundus Preheat an oven to 350°. In a large mixing bowl, whisk together 2 tablespoons of the sugar, the flour too salt. Next whisk inward the milk, melted butter too egg yolk. Now whisk inward the lemon zest too the lemon juice. Generation Engelmundus In a medium bowl, trounce the egg white until soft peaks form. Beat inward the remaining sugar, ane teaspoon at a time, until potent peaks form. Stir close 1/4 of the egg white mixture into the lemon mixture until combined, therefore bend inward the relaxation of the egg white too carbohydrate into the lemon mixture. Generation Engelmundus Divide the batter into 2 3/4 loving cup soufflé cups or ramekins. Transfer the cups to a 8 × xiv inch loaf pan. Pour boiling H2O into the loaf pan until the H2O comes halfway upwards the sides of the cups. Carefully house the pan inward the centre of the oven too bake for twenty to 25 minutes or until the tops are lightly browned too set. Generation Engelmundus Remove from the oven too permit cool for close 5 minutes. Remove the soufflé cups from the pan too transfer to a wire rack to cool for thirty minutes. Can endure served warm or cool. Makes 2 servings

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