Hector Manuel Sanchez
Active Time
20 Mins
Total Time
1 Hour 45 Mins
Yield
Serves 8

Whipped egg whites give this sponge pudding a light and airy texture. Citrus desserts are a nice alternative to the heavier desserts we usually serve in the wintertime, and the bright tang of Meyer lemons gives this pudding a delightful taste. Sponge pudding is a traditional British dessert, served warm or at room temperature. Brighten up a cold winter day with this comforting and cheerful treat.

How to Make It

Step 1

Preheat oven to 325°F. Combine milk and butter in a small saucepan, and cook over medium-low, stirring occasionally, until butter is melted and small bubbles appear around edge of milk, 3 to 5 minutes. Remove pan from heat.

Step 2

Whisk together egg yolks in a large bowl until thick and pale; gradually whisk in about one-fourth hot milk mixture. Add remaining hot milk mixture to yolk mixture, whisking constantly. Stir together flour and 3/4 cup of the sugar in a small bowl. Whisk sugar mixture into yolk mixture. Whisk in lemon zest and juice.

Step 3

Beat egg whites and salt with an electric mixer at medium speed until foamy, about 30 seconds. With mixer running, gradually add remaining 1/4 cup sugar, beating until stiff peaks form, 5 to 6 minutes. Stir one-third of egg white mixture into milk mixture until smooth. Gently fold in remaining egg white mixture until just combined.

Step 4

Spoon pudding into 8 (6-ounce) ramekins or custard cups (about 3/4 cup pudding per ramekin). Arrange ramekins in a baking pan or roasting pan. Add enough hot tap water to reach halfway up sides of ramekins (about 6 cups water for a 9- x 13-inch pan).

Step 5

Bake in preheated oven until puddings are very lightly browned on top, about 30 minutes. Remove ramekins from water bath to a wire rack, and cool 15 minutes. Invert puddings onto individual serving plates. Serve immediately or at room temperature.