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Lemon Sponge Pudding

Isabella's picture
This lemon sponge pudding is perfect for family desserts after a comforting meal. Made easily in the oven, the lemon sponge pudding is prepared with eggs, flour, milk and butter flavored with lemon zest and juice. Just bake it and watch it dissapear.
  Butter 2 Ounce (At Room Temperature)
  Castor sugar 4 Ounce
  Eggs 2 , separated
  Flour 2 Ounce, sifted
  Salt 1 Pinch
  Milk 5 Fluid Ounce

Heat the oven to 350°F (Gas Mark 4, 180°C).
Cream the butter, sugar and grated lemon zest until light and fluffy.
Beat in the egg yolks, then fold in the flour and salt a little at a time alternately with tablespoons of milk.
Stir in the lemon juice.
In a separate mixing bowl beat the egg whites until stiff but not dry, then fold into the lemon mixture.
Pour the mixture into a small pie dish.
Place the pie dish in a small roasting tin and pour enough water into the tin to come halfway up the side of the pie dish.
Bake for 50-60 minutes until the top is well-risen and golden.
Serve immediately, sprinkling the top with a little castor [fine] sugar.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1306 Calories from Fat 542

% Daily Value*

Total Fat 61 g94.3%

Saturated Fat 35.1 g175.3%

Trans Fat 0 g

Cholesterol 559.7 mg186.6%

Sodium 462.3 mg19.3%

Total Carbohydrates 165 g55.1%

Dietary Fiber 1.5 g6.1%

Sugars 122.1 g

Protein 24 g47.4%

Vitamin A 41.1% Vitamin C

Calcium 24.2% Iron 25.1%

*Based on a 2000 Calorie diet

Lemon Sponge Pudding Recipe