ometimes we come
upon a new recipe just by chance. That is what happened to me one day as I was browsing through my mother's old
cookbooks. There was one book, called "The Family Cook Book" written by the
Culinary Arts Institute in 1943, that was encouraging 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.
The one recipe in this cookbook that I particularly liked the sound of was
this Lemon Sponge Pudding. It seemed so unique, for even though you mix the ingredients together
as you would any cake batter, the batter separates into two layers as it bakes. The top layer
becomes a light and airy sponge 'cake' and underneath is a
deliciously tangy lemon 'sauce'. This separation takes place because of the
high proportion of milk to flour and eggs. Although this type of pudding
was new to me, it is, in fact, quite popular
in many countries. Both England and Australia enjoy this pudding and recipes
have names like; Lemon Surprise
Pudding, Lemon Pudding Cake, Lemon Soufflé Pudding, and Lemon Delicious Pudding.
It is important to note that
whether you decide to bake
the batter in individual ramekins or in one large soufflé dish, it must be
placed in a water bath to
provide temperature protection so the eggs don't curdle
during baking. To make a water bath, first place
the ramekins 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.
My preference is
to serve this
dessert in individual ramekins so when your guests dip their
spoons into the pudding they will be pleasantly surprised to find not only cake
on their spoons but also a yummy lemon sauce. I also like to dust the tops
of the puddings with confectioners (icing or powdered sugar) along with a dollop
of softly whipped cream and maybe some fresh fruit.
Preheat oven to 325 degrees F
(170 degrees C) and place rack in the center of the oven. Butter six - 1
cup (240 ml) ramekins or other heatproof bowls.
Set aside 2 tablespoons (28
grams) of the sugar to use when whipping the egg whites. Then, in the bowl of
your electric mixer, or with a hand mixer, cream the remaining sugar and
butter. Add the three egg yolks, one at a time, and beat until
incorporated. Beat in the vanilla extract and lemon zest. Add the
flour and salt and beat until combined. With the mixer on low speed,
gradually pour in the lemon juice and milk. Set aside while you beat the
egg whites.
In a clean bowl of your
electric mixer, or with a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the
remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only
until incorporated.
Carefully pour (or use a
ladle) the batter into the prepared ramekins. (The batter does not rise
much during baking so you can fill the ramekins almost to the rim.) Place the
ramekins 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).
Prepare a
water bath. (A water bath is used to provide temperature protection for the eggs.)
Carefully pour in enough hot water so that the water is halfway up
the sides of the ramekins.
Bake for about 40 - 45 minutes or until the sponge cakes are golden brown and a
toothpick inserted into the cake portion comes out clean. Be careful
not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath and cool slightly before serving.
This dessert can
be served warm or at room temperature. Dust the tops of the puddings with
confectioners (powdered or icing) sugar and dress with a dollop of whipped cream
and fresh fruit (optional).
Note: You can also make
this dessert in a 2 quart (4 cups) (960 ml) soufflé dish. Baking time is about
60 minutes.
Note: Ramekins
are a lot like a small soufflé dish with their rimmed tops and straight
sides that are smooth on the inside but ridged on the outside.
They can be made of porcelain, earthenware, or stoneware and are usually
plain colored.
Lemon Zest
- The yellow outer rind of the lemon that contains the fruit's flavor
and perfume.
Cream of
Tartar is tartaric acid and is a fine white crystalline acid salt which is a
by-product of the wine-making industry. It is used in the whipping of egg
whites to stabilize them and allow them to reach maximum volume.
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ometimes we come
upon a new recipe just by chance. That is what happened to me one day as I was browsing through my mother's old
cookbooks. There was one book, called "The Family Cook Book" written by the
Culinary Arts Institute in 1943, that was encouraging 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.
Prepare a
