LEMON SPONGE PUDDING WITH RHUBARB SAUCE
This lemon sponge pudding separates as it cooks into a layer of cake and a delicious custardy layer of curd; the pudding is served with rhubarb sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees. Butter six 5-ounce ramekins or custard cups; coat them with 2 tablespoons sugar.
- In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter, 1/4 cup sugar, salt, and zest on medium speed until well combined, 1 to 2 minutes. Add yolks; beat until creamy, 2 to 3 minutes. Add milk, lemon juice, and flour; stir to combine.
- In a separate bowl, beat egg whites to soft peaks; gradually add 1/2 cup sugar. Beat until stiff and glossy. Gently whisk in egg-yolk mixture until combined. Ladle into ramekins; place in 9-by-13-inch baking pan; fill pan halfway with hot water. Bake until puddings have set and are golden on top, 35 to 40 minutes. Transfer to a wire rack to cool. Chill puddings until ready to serve, up to 2 days. To unmold puddings, dip ramekins in warm water, and run a paring knife around the edges to help loosen; unmold onto plates.
- In a medium skillet, combine rhubarb, remaining 1/4 cup sugar, and 2 tablespoons water. Cook over medium heat until rhubarb is tender, 5 to 7 minutes. Transfer from heat; cool to room temperature. Serve with lemon sponge pudding.
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MISERABLE
[email protected]I would definitely recommend this recipe. It's a delicious and impressive dessert.
AFRIN AFRIN
[email protected]This dessert is a bit time-consuming to make, but it's worth the effort.
Bishal Gc 9c 10
[email protected]I'm new to baking and this recipe was easy to follow. I'm really happy with the results.
Azhar Lound
[email protected]This recipe is a keeper. I've already made it several times and it's always a hit.
Grijesh Koiri
[email protected]I made this recipe for a potluck and it was a huge success. Everyone raved about it!
Md Ebrahim Islam
[email protected]This dessert is perfect for a special occasion. It's sure to impress your guests.
Danish Ch
[email protected]I used frozen rhubarb and it worked perfectly. This recipe is a great way to use up leftover rhubarb.
Maroodi Jaamac
[email protected]The rhubarb sauce was a bit too tart for my taste, but the sponge pudding itself was delicious.
Jacob Hutchison
[email protected]This was my first time making a sponge pudding and it turned out perfect. Thanks for the great recipe!
Zakhele Msezane
[email protected]The recipe was easy to follow and the results were stunning. I'm so glad I tried this recipe!
Haven Camacho
[email protected]This dessert was a hit with my family and friends. Everyone loved it!
Hajara Dramani
[email protected]I'm not usually a fan of rhubarb, but this sauce was amazing! It was the perfect accompaniment to the lemon sponge pudding.
Mariesha Russell
[email protected]This lemon sponge pudding with rhubarb sauce was an absolute delight! The sponge was light and fluffy, while the rhubarb sauce had the perfect balance of tartness and sweetness. I will definitely be making this again!