Sponge Pudding
A light and fluffy sponge pudding with lemon and nutmeg flavors, perfect as a comforting dessert for family gatherings or special occasions.
Ingredients
Instructions
- Mix together sugar and flour.
- Add egg yolks and milk, then mix well.
- Stir in lemon extract and nutmeg.
- Beat the egg whites until stiff but not dry.
- Fold the egg whites into the milk mixture gently.
- Pour the batter into five 5-ounce custard cups.
- Place the cups in a pan of water.
- Bake in a 350°F oven for 30 minutes until risen and golden.
Tips & Substitutions
For a lighter sponge pudding, ensure your egg whites are beaten to stiff peaks but not over-beaten. You can substitute lemon extract with vanilla for a different flavor profile. If you're out of milk, try using a non-dairy alternative like almond milk or oat milk in equal measure. Remember to keep the water bath consistent to prevent uneven baking.
Serving Suggestions
Serve sponge pudding warm, optionally topped with a dusting of powdered sugar or a dollop of whipped cream. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for a delightful contrast. For a more substantial dessert, consider serving alongside a slice of Swedish Almond Bars for an elegant touch.
Storage & Reheating
Allow any leftover sponge pudding to cool completely before storing. Place it in an airtight container in the refrigerator, where it will keep for up to three days. To reheat, warm in the oven at 350°F for about 10 minutes or until heated through, ensuring it retains its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sponge Pudding contains roughly 140 calories, with 2g protein, 26g carbohydrates, and 4g fat. It is a good source of vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this sponge pudding ahead of time?
Yes, you can prepare the batter in advance and pour it into the custard cups. Cover and refrigerate for up to 24 hours. Bake just before serving to enjoy the light, fluffy texture. Remember to adjust the baking time if the batter is cold when placed in the oven.
What can I substitute for eggs in this recipe?
If you need an egg substitute, consider using 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit until gelatinous) for each egg. This will alter the texture slightly but can still yield a delicious pudding.
How can I tell when the sponge pudding is done baking?
The pudding is done when it has risen and the top is golden brown. You can insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it's ready. Keep an eye on it to avoid overbaking, which can dry it out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).