Strawberry Sponge Pudding
Source
Martha Stewart Living, June 2004Get More
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Ingredients
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2 tablespoons unsalted butter, softened, plus more for pie plate
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1 1/2 cups strawberries, hulled, halved if large, plus more for garnish
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1 cup milk
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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3/4 cup granulated sugar
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3 large eggs, room temperature, separated
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2 tablespoons fresh lemon juice
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1/2 teaspoon pure vanilla extract
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Boiling water, for pan
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Confectioners' sugar, for dusting
Directions
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Step 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.
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Step 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.
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Step 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)
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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.
kind of good, also kind of odd
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!
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.
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!
This is one of my most favorite desserts. It feels like it takes a while to make, but it's well worth it.