Recipe courtesy of Gale Gand
Steamed Lemon Raspberry Sponge Pudding
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 225
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 7
- Cholesterol
- 70
- Sodium
- 173
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
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
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.