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Strawberry Sponge Pudding

  • Prep:
  • Total Time:
  • Servings: 4
Strawberry Sponge Pudding

Source: Martha Stewart Living, June 2004


  • 2 tablespoons unsalted butter, softened, plus more for pie plate
  • 1 1/2 cups strawberries, hulled, halved if large, plus more for garnish
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature, separated
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • Boiling water, for pan
  • Confectioners' sugar, for dusting


  1. Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Puree berries and milk in a blender; set aside. Stir together butter, flour, salt, and 1/2 cup plus 2 tablespoons granulated sugar in a medium bowl. Stir in egg yolks, berry mixture, lemon juice, and vanilla.

  2. Beat egg whites until foamy in the bowl of an electric mixer fitted with the whisk attachment. With mixer running, add remaining 2 tablespoons granulated sugar in a steady stream; beat until stiff (but not dry) peaks form. Gently fold whites into strawberry mixture.

  3. Ladle batter into buttered pie plate; place in a roasting pan. Pour boiling water around plate, halfway up sides. Bake until golden, about 35 minutes. (If top browns too quickly, tent with foil.) Let cool on a wire rack 10 minutes. Dust with confectioners' sugar; top with berries.

Reviews (6)

  • cynzk 12 Aug, 2012

    Something is messed up on this recipe. Either the baking time or the temp. First I had pulled it out and it was still soggy so I put it in for another fifteen minutes. I was happy to see that it had risen a lot and so thought it was done. I pulled it out and it totally flattened and was still soggy. I out it in again for 15 minutes and thought it must be done now. It tasted good but the top was spongy and the rest was kind of a bit soggy. Something must be wrong with the recipe.

  • kaylarae 7 Aug, 2011

    kind of good, also kind of odd

  • chocolatemilk 12 Feb, 2011

    Very good; light and fluffy. It took a lot longer than it says to bake for me however, maybe it was just my pan size. But a great result!

  • RCBennett 2 Jun, 2010

    I misplaced this recipe and am so glad to have found it again! I made it several times after it was first published, and though it is a little bizarre, I really liked it. It somehow intensified the strawberry flavor, and that combined with the spongi-warm-ness was a strange but yummy treat.

  • kaylarae 24 Apr, 2010

    I think I liked this....... it was different, but good I think. I found it very sweet though, so would definitely cut down on the sugar next time. A good way to use up strawberries that aren't quite as fresh as they once were!

  • ladytiffany 23 Apr, 2010

    This is one of my most favorite desserts. It feels like it takes a while to make, but it's well worth it.

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