Steamed Lemon Raspberry Sponge Pudding

Total Time:
50 min
20 min
30 min

6 to 8 servings

  • Butter, for coating, plus 2 ounces melted
  • Sugar, for coating, plus 1/2 cup
  • 1/2 pint raspberries
  • 3 eggs, separated
  • 1/2 teaspoon vanilla extract
  • 1 lemon, zested
  • 1 1/4 cups buttermilk
  • 1 1/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • As an accompaniment:
  • 1 to 2 tablespoons sugar, plus 2 tablespoons
  • 1 cup yogurt
  • Preheat oven to 375 degrees F.

  • Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.

  • Stir the dry ingredients together and slowly mix them into the yolks.

  • In a separate bowl, whip the whites until stiff then fold them into the batter.

  • Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.

  • To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.

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