Sometimes we come upon a new recipe by chance. That is what happened to me with this Lemon Sponge Pudding recipe. What is so unique about this Lemon Sponge Pudding is what happens as it bakes - the batter separates into two layers. The top layer becomes a light and airy sponge cake, yet underneath is a deliciously tangy lemon sauce. This separation takes place because of the high proportion of liquid (milk) to the flour and eggs. A Lemon Sponge Pudding is popular in many countries, although it can be called a Lemon Surprise Pudding, Lemon Pudding Cake, Self-Saucing Lemon Pudding, Lemon Souffle Pudding, or Lemon Delicious Pudding.
A Lemon Sponge Pudding can be made in individual ramekins or in one large souffle dish. It does, however, need to be baked in a water bath to provide temperature protection so the eggs do not curdle during baking. To make a water bath, first place the ramekins (or souffle dish) in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges) and then carefully pour in enough hot water so that the water comes about halfway up the sides of the ramekins.
You can serve this pudding warm from the oven or at room temperature. I often dust the tops of the puddings with confectioners (icing or powdered) sugar
and garnish with a dollop of softly whipped cream. It is always fun to see your guests’ surprise when they dip their spoons into the pudding and find not only cake on their spoons but also a yummy lemon sauce.
I found this recipe when I was browsing through my mother’s old cookbooks. There was one cookbook, called “The Family Cook Book” written by the Culinary Arts Institute in 1943, that encouraged people to cook an entire dinner menu (appetizer, entree, and dessert) in the oven at the same time. While the concept of cooking several dishes in the oven at once may seem odd today, if we look back to 1943, which was a time of food shortages, rationing, and conservation of fuel, it was a wonderful idea
More Recipes at Joyofbaking.com
