Recipe courtesy of Gale Gand

Steamed Lemon Raspberry Sponge Pudding

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Stir the dry ingredients together and slowly mix them into the yolks.
  4. In a separate bowl, whip the whites until stiff then fold them into the batter.
  5. 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.
  6. 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.