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Steamed Lemon Raspberry Sponge Pudding

Source of Recipe

Elaine


List of Ingredients

Yield: 6 to 8 servings

Butter, for coating, plus 2 ounces melted
Sugar, for coating, plus 1/2 cup
1/2 pint raspberries
3 eggs, separated
1/2 teaspoon vanilla extract
1 lemon, zested
1 1/4 cups buttermilk
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda

As an accompaniment:
1 to 2 tablespoons sugar, plus 2 tablespoons
1 cup yogurt





Recipe

Preheat oven to 375 degrees F.
Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.

Stir the dry ingredients together and slowly mix them into the yolks.

In a separate bowl, whip the whites until stiff then fold them into the batter.

Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.

To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.