Baked Lemon Sponge Pudding

Baked Lemon Sponge Pudding

Baked Lemon sponge pudding

Hello all, I love to share a wonderful recipe for you today and this formula has held back in my old precious recipe box for more than 20 years since. As a long history, but it is one of my easiest recipes, only need few ingredients that always keep in our house, and the way is far easier than you think, not much time consuming compared with the classic steam pudding, you can’t believe this cake so moist and the texture just like a cheesecake, so soft and smooth! What else do you want to ask for?

The puddings are baked in a water bath as this offers a moist and airy, constant heat so the puddings bake gently and slow. This ensures moist and tender puddings. To make a water bath, place the baking tin in a larger baking pan (or any size pan that will fit the tin and leave about 1 inch around the edges) and then carefully pour in enough hot water so that the water comes about halfway up the sides of the baking tin.

Baked Lemon sponge pudding

The way baked in a water bath is the uniqueness about this pudding, it can hold longer if you can stand it.

I got this for my friends came around for tea last week, we throw a crazy atmosphere, unstoppable chatting and laughing, enjoyable! :)

Baked Lemon Sponge Pudding

Ingredient: 

  • 100g Butter or any other nut butter or Coconut oil
  • 75g Golden Caster sugar       ( I use 70g palm sugar )
  • 3 Eggs, separated
  • 100g self-raising flour
  • 1 Lemon, juice and rind
  • 200ml milk                  ( I use nut milk )
  • 1/2 tsp Cream of tartar

Baked lemon sponge pudding

Method:

  1. Preheat the oven the 180C/160C (fan oven), or gas mark 4.
  2. Separate the egg white and yolk in a different mixing bowl, add the cream of tartar into the egg white and whisk until it hits the peak phase.
  3. Whisk the butter with sugar until frothy, add the egg yolk one at a time, continue whisking until creamy, add lemon juice and rind, mix well, sieve in the flour and mix until well incorporated.
  4. Fold 1/3 at a time of the egg white into the yolk batter, use spatula to fold in, make sure well combine for each adding.
  5. Pour into a lined and greased baking pan, and sit on a deep baking tray fill with 1/3 of hot water.
  6. Bake in the oven for around 45 minutes, test with insert a toothpick into the center of the cake, if it come out clean, it is cooked, otherwise bake for another 4 to 5 minutes more until it cook and take out from the oven, allow it cool on a wire rack.

My beloved baked lemon sponge pudding

Note: 

  • It can serve with ice-cream, whipped cream or just sprinkle with icing sugar.
  • Or serve with home-made lemon curd.
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