Lemon Sponge Pudding

Tonight I made a soft lemon sponge pudding for two. The light and creamy pudding has a perfect delicate balance of lemon and sweetness that will melt right in your mouth. These little sponge puddings make a perfect dessert for a couple because this recipe makes just two small servings.

Lemon Sponge Pudding

Recipe by Lisa Turner Published on April 16, 2007 Light, creamy melt-in-your-mouth golden-brown lemon sponge pudding for two Preparation: 20 minutes Cooking time: 20 to 25 minutes Print this recipe Ingredients: 1/3 cup white sugar 1 tablespoon unbleached white flour pinch of sea salt 1/3 cup milk or buttermilk 1 tablespoon melted butter 1 egg, separated 1 teaspoon fine grated lemon zest 2 tablespoons fresh lemon juice Instructions: Preheat an oven to 350°F. In a large mixing bowl, whisk together 2 tablespoons of the sugar, the flour and salt. Next whisk in the milk, melted butter and egg yolk. Now whisk in the lemon zest and the lemon juice. In a medium bowl, beat the egg white until soft peaks form. Beat in the remaining sugar, 1 teaspoon at a time, until stiff peaks form. Stir about 1/4 of the egg white mixture into the lemon mixture until combined, then fold in the rest of the egg white and sugar into the lemon mixture. Divide the batter into two 3/4 cup soufflé cups or ramekins. Transfer the cups to a 8 × 14 inch loaf pan. Pour boiling water into the loaf pan until the water comes halfway up the sides of the cups. Carefully place the pan in the center of the oven and bake for 20 to 25 minutes or until the tops are lightly browned and set. Remove from the oven and let cool for about 5 minutes. Remove the soufflé cups from the pan and transfer to a wire rack to cool for 30 minutes. Can be served warm or cool. Makes 2 servings