Lemon Sponge Pudding

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 8 ounces sugar
• 3 ounces sugar (for egg whites)
• 3 ounces flour
• 5 ounces fresh lemon juice
• 3 ounces hot melted unsalted butter
• 1 1/2 tablespoons lemon zest
• 5 eggs, seperated
• 17 ounces buttermilk

Recipe

• 1 mix 8oz of sugar with the flour in a large mixing bowl. beat the lemon juice, melted butter, lemon zest and egg yolks with a whisk in a medium size mixing bowl. combine this mixture with the sugar/flour mixture and whisk until well combined. stir in the buttermilk.
• 2 beat the egg whites in a mixer until stiff peaks are formed. add the remaining 3 oz of sugar, gradually. beat until stiff peaks are formed. fold half of the egg whites into the mixture with a whisk to combine the two thoroughly. do not beat. fold in the remaining whites with a rubber spatula.
• 3 ladle the mixture into 8 6oz buttered ramekins or custard cups and fill to the top. bake in a water bath in a 2" deep pan for 45-60 minute check after 20 min and rotate the pan in the oven to insure even baking.
• 4 the puddings are done when the when the top is lightly browned and puffy. remove the puddings from the water bath and allow to cool before serving. they will collapse a bit during cooling. dust with powdered sugar and serve.