This lemon steamed pudding is sorta a sponge pudding—a cross between pudding and sponge cake with two distinct layers. And it’s made from everyday ingredients including lemons, sugar, flour, and buttermilk and magically separates.
These light, delicious puddings can be made ahead and then reheated in a water bath just before unmolding and serving. They’ve been popular since Craft opened, and they work particularly well with a side of fresh blueberries or berry compote.–Tom Colicchio
LC Pass A Spoon, Please Note
These pillowy puddings practically resonate with lemony loveliness. Pass a spoon, please.
Lemon Steamed Pudding
- Quick Glance
- 20 M
- 1 H
- Serves 6
Special Equipment: Ramekins
IngredientsEmail Grocery List
Recipe Testers Reviews
This was my first-ever steamed pudding and the end result was magical. Look at the picture: how did the pudding separate into two distinct layers like that, both tasty? The process is basically foolproof if you can whip egg whites and fold them into batter, and the results are more than worth the effort expended. My guests raved about the dessert, and I snuck a second serving while no one was looking. This recipe will get used again and again.
The plating process seemed risky to me: "Invert the puddings onto Individual serving plates..." but I need not have worried. I did run a knife around the edge of the ramekins before inverting them and they came out cleanly.
These delectable little lemon cakes are very easy to put together. You’ve got just the right amount of tartness from the lemon to offset the slight sweetness of the very light and fluffy cake. I had a thin cake layer and a pudding-like topping and that worked for me. I’ll keep making them, they’re that good. These are very nice little cakes.
This tasted delicious and was quite easy to prepare. The top lemony pudding layer was a nice texture and perfect amount of lemon taste and sweetness.