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Citrus Sponge Pudding with Rhubarb Sauce

  • 2 Tbs unsalted butter, at room temperature, plus more for ramekins
  • 3/4 cup sugar, plus more for ramekins
  • Pinch of salt
  • 1 tsp each grated lemon and lime skins
  • 2 large egg yolks
  • 3 Tbs all-purpose flour
  • 1 1/2 Tbs each fresh lemon and lime juices
  • 3/4 cup plus 1 Tbs milk
  • 3 large egg whites
  • 1 1/2 cups fresh or frozen rhubarb, cut into 1/2" slices

Heat oven to 325 degrees.  Butter four 6 oz glass custard cups .  Coat with sugar.  Line a baking pan with a cloth towel and set aside.

In an electric mixer with a paddle, combine the 2 Tbs butter, 1/2 cup plus 1 Tbs sugar, and salt.  Mix on medium speed, until crumbly.  Mix in the grated lemon and lime peels and egg yolks.  Mix in flour, then juices and milk.

Beat egg whites until stiff.  Gently whisk in egg yolk mixture.  Ladle into custard cups.  Place in prepared baking pan.  Fill pan halfway with hot water.  Bake until puddings have set (tops may crack), about 25 minutes.  Cool puddings on a wire rack, about 30 minutes.  Chill or let stand. 

Meanwhile, combine rhubarb, remaining 3 Tbs sugar, and 1 Tbs water in a small skillet.  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.

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