Steamed Lemon Raspberry Sponge Pudding
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
39
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Vanilla Extract1.25 cups
Buttermilk1.25 cups
Flour1 tsp
Baking Powder1 tsp
Baking Soda1 cup
YogurtDirections:
1
Preheat oven to 375 degrees F
2
Butter and sugar ramekins and place 5 or 6 berries in each one
3
With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy
4
Mix in the vanilla, melted butter, lemon zest, and buttermilk
5
Stir the dry ingredients together and slowly mix them into the yolks
6
In a separate bowl, whip the whites until stiff then fold them into the batter
7
Pour the batter into the prepared molds filling almost to the top
8
Place them in a water bath and cover with foil
9
Bake for 30 minutes
10
Remove from the oven and let set 5 minutes before turning the cakes out of their molds
11
To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash
12
Stir 2 tablespoons sugar into the yogurt
13
Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt