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Gallery Citrus Sponge Pudding with Rhubarb Sauce Credit: ANITA CALERO Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 tablespoons unsalted butter, room temperature, plus more for ramekins 3/4 cup sugar, plus more for ramekins 1 pinch of salt 1 teaspoon grated lemon zest 1 teaspoon grated lime zest 2 large egg yolks 3 tablespoons all-purpose flour 1 1/2 tablespoons fresh lemon juice 1 1/2 tablespoons fresh lime juice 3/4 cup plus 1 tablespoon milk 3 large egg whites 1 1/2 cups fresh or frozen rhubarb, cut into 1/2-inch dice

Gallery Citrus Sponge Pudding with Rhubarb Sauce Credit: ANITA CALERO

Recipe Summary Servings: 4

Citrus Sponge Pudding with Rhubarb Sauce      Credit: ANITA CALERO

Citrus Sponge Pudding with Rhubarb Sauce

Credit: ANITA CALERO

Citrus Sponge Pudding with Rhubarb Sauce

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons unsalted butter, room temperature, plus more for ramekins 3/4 cup sugar, plus more for ramekins 1 pinch of salt 1 teaspoon grated lemon zest 1 teaspoon grated lime zest 2 large egg yolks 3 tablespoons all-purpose flour 1 1/2 tablespoons fresh lemon juice 1 1/2 tablespoons fresh lime juice 3/4 cup plus 1 tablespoon milk 3 large egg whites 1 1/2 cups fresh or frozen rhubarb, cut into 1/2-inch dice

Directions

Preheat oven to 325 degrees. Butter four 6-ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel, and set aside.

Make puddings: In the bowl of an electric mixer fitted with the paddle attachment, combine 2 tablespoons butter, 1/2 cup plus 1 tablespoon sugar, and salt; mix on medium speed until crumbly. Mix in lemon and lime zests and egg yolks. Mix in flour, then lemon and lime juices and milk.

In a medium bowl, beat egg whites until stiff. Gently whisk in egg-yolk mixture. Ladle into custard cups. Place cups in prepared baking pan, and fill pan halfway with hot water. Bake until puddings have set (tops may crack), about 25 minutes. Cool puddings on a wire rack, 30 minutes. Chill or let stand at room temperature.

Meanwhile, make rhubarb sauce: In a small skillet, combine rhubarb, remaining 3 tablespoons sugar, and 1 tablespoon water; cook over medium-high heat until tender, about 4 minutes. Let cool. Invert puddings onto plates, and serve chilled or at room temperature with rhubarb sauce.

Reviews (6)

 Add Rating & Review     8 Ratings   5 star values:        1    4 star values:        2    3 star values:        2    2 star values:        2    1 star values:        1

Reviews (6)

Add Rating & Review     8 Ratings   5 star values:        1    4 star values:        2    3 star values:        2    2 star values:        2    1 star values:        1

Add Rating & Review

8 Ratings 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 2 1 star values: 1

8 Ratings 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 2 1 star values: 1

8 Ratings 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 2 1 star values: 1

  • 5 star values: 1 4 star values: 2 3 star values: 2 2 star values: 2 1 star values: 1

    Martha Stewart Member     Rating: Unrated       05/01/2011   I'm sorry, I am confused about the part where you line the baking dish with the towel. What happens to the towel when you bake it? I feel stupid even asking but I just don't get it.  

Martha Stewart Member     Rating: Unrated       05/10/2010   I'm thinking of making this pudding but I'm just wondering would it make any difference if I baked it in one big  

Martha Stewart Member     Rating: Unrated       03/10/2010   flour and juice ingredients still missing from recipe which makes it impossible to make. Please remedy.  

Martha Stewart Member     Rating: Unrated       03/12/2009   And the juices are missing too!  

Martha Stewart Member     Rating: Unrated       03/12/2009   Unfortunately, a key ingredient is missing- the flour. The instructions say to add it but it's not listed..... help?!

    Martha Stewart Member

    Rating: Unrated 05/01/2011

I’m sorry, I am confused about the part where you line the baking dish with the towel. What happens to the towel when you bake it? I feel stupid even asking but I just don’t get it.

Rating: Unrated

Rating: Unrated 05/10/2010

I’m thinking of making this pudding but I’m just wondering would it make any difference if I baked it in one big

Rating: Unrated 03/10/2010

flour and juice ingredients still missing from recipe which makes it impossible to make. Please remedy.

Rating: Unrated 03/12/2009

And the juices are missing too!

Unfortunately, a key ingredient is missing- the flour. The instructions say to add it but it’s not listed….. help?!

All Reviews for Citrus Sponge Pudding with Rhubarb Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Citrus Sponge Pudding with Rhubarb Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest