.jpg.rend.hgtvcom.126.196.suffix/1789013089131.jpeg)
Recipe courtesy of Gale Gand
Steamed Lemon Raspberry Sponge Pudding
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 225
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 7 g
- Cholesterol
- 70 mg
- Sodium
- 173 mg
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 225
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 7 g
- Cholesterol
- 70 mg
- Sodium
- 173 mg
Ingredients
As an accompaniment:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- 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.
