Lemon Sponge Puddings | How to make Lemon Sponge Puddings

By Flours Frostings  |  26th Aug 2016  |  
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  • Lemon Sponge Puddings, How to make Lemon Sponge Puddings
Lemon Sponge Puddingsby Flours Frostings
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About Lemon Sponge Puddings Recipe

Self saucing lemon sponge puddings that are perfectly sweet and perfectly tart! Inspired by a recipe in 'Food and wine magazine'.

The delicious and mouthwatering Lemon Sponge Puddings is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Lemon Sponge Puddings is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Lemon Sponge Puddings. Flours Frostings shared Lemon Sponge Puddings recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Lemon Sponge Puddings. Try this delicious Lemon Sponge Puddings recipe at home and surprise your family and friends. You can connect with the Flours Frostings of Lemon Sponge Puddings by commenting on the page. In case you have any questions around the ingredients or cooking process. The Lemon Sponge Puddings can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Lemon Sponge Puddings with other users

Lemon Sponge Puddings

Ingredients to make Lemon Sponge Puddings

  • 150 grams or 3/4 cup granulated sugar
  • 45 grams or 1/3 cup all purpose flour
  • 3 eggs, separated
  • 28 grams or 2 tablespoons unsalted butter, at room temperature
  • 240 ml or 1 cup milk, at room temperature
  • 3- 4 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon salt

How to make Lemon Sponge Puddings

  1. Preheat your oven to 180 C / 350 F. Grease your ramekins or glasses or any other oven safe cup (approximately 3/4 cup capacity) lightly with oil. Also heat up about a litre of water on the stove.
  2. Whisk together the sugar and flour in a large bowl. Keep it aside.
  3. Separate your eggs. Whisk the yolks with the butter until its smooth. Add the lemon juice, zest and milk to the yolk-butter mixture and stir well.
  4. Add this mixture to the flour and sugar and mix until it's smooth. This will be a thin liquid.
  5. Whip up the egg whites in another bowl with the salt. Whip until you have firm peaks. Then gently fold the egg whites into the lemon batter until it's smooth.
  6. Divide this batter among your greased ramekins/ bowls. Place the bowls in a baking dish, pour hot water (which you kept to heat all this while) into the tray/ dish so that the level of water is halfway up the ramekins/ bowls.
  7. Bake it in the preheated oven at 180 C / 350 F for 35 minutes. They will be puffy and golden on top. If you want a more golden colour, bake for 200 C / 400 F for the last 5 minutes.
  8. Remove the ramekins / bowls out of the water and let it cool for about 20 minutes.
  9. Serve it warm or cool with an optional side of whipped cream. (You can also unmould by running a knife around the edge and upturning onto a plate.)

My Tip:

These can be made ahead and refrigerated for upto 2 days. Rewarm or bring to room temperature before serving. Increase the lemon juice to 5 tbsp to increase the lemon flavour, however be careful, with four tablespoons it was pleasantly tart!

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