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Strawberry Sponge Pudding

21

Summer strawberries are transformed into a warm pudding treat.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, June 2004

Ingredients

  • 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

Directions

  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 Add a comment

  • 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.
    Reply
  • kaylarae
    7 AUG, 2011
    kind of good, also kind of odd
    Reply