Citrus Sponge Pudding with Rhubarb Sauce Recipe | Cooking | How To | Martha Stewart Recipes

MARTHASTEWART.COM

Citrus Sponge Pudding with Rhubarb Sauce

    • Photo: ANITA CALERO
    View Gallery
    1 of 1

    We Also Love

    1 of 2
    Martha Stewart Living, April 1996
    • Yield Serves 4
    Add to Shopping List

    Ingredients

    • 2 tablespoons unsalted butter, room temperature, plus more for ramekins
    • 3/4 cup sugar, plus more for ramekins
    • 1 pinch of salt
    • 1 teaspoon grated lemon zest
    • 1 teaspoon grated lime zest
    • 2 large egg yolks
    • 3 tablespoons all-purpose flour
    • 1 1/2 tablespoons fresh lemon juice
    • 1 1/2 tablespoons fresh lime juice
    • 3/4 cup plus 1 tablespoon milk
    • 3 large egg whites
    • 1 1/2 cups fresh or frozen rhubarb, cut into 1/2-inch dice

    Directions

    1. Preheat oven to 325 degrees. Butter four 6-ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel, and set aside.
    2. Make puddings: In the bowl of an electric mixer fitted with the paddle attachment, combine 2 tablespoons butter, 1/2 cup plus 1 tablespoon sugar, and salt; mix on medium speed until crumbly. Mix in lemon and lime zests and egg yolks. Mix in flour, then lemon and lime juices and milk.
    3. In a medium bowl, beat egg whites until stiff. Gently whisk in egg-yolk mixture. Ladle into custard cups. Place cups in prepared baking pan, and fill pan halfway with hot water. Bake until puddings have set (tops may crack), about 25 minutes. Cool puddings on a wire rack, 30 minutes. Chill or let stand at room temperature.
    4. Meanwhile, make rhubarb sauce: In a small skillet, combine rhubarb, remaining 3 tablespoons sugar, and 1 tablespoon water; 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.

    Recipe Reviews

    Reviews (6)

    • Sstevensnyc
      1 May, 2011

      I'm sorry, I am confused about the part where you line the baking dish with the towel. What happens to the towel when you bake it? I feel stupid even asking but I just don't get it.
    • HullaGirl
      10 May, 2010

      I'm thinking of making this pudding but I'm just wondering would it make any difference if I baked it in one big
    • whisker
      10 Mar, 2010

      flour and juice ingredients still missing from recipe which makes it impossible to make. Please remedy.
    • whisker
      10 Mar, 2010

      flour and juice ingredients still missing from recipe which makes it impossible to make. Please remedy.
    • cb0816
      12 Mar, 2009

      And the juices are missing too!
    • cakelady52
      12 Mar, 2009

      Unfortunately, a key ingredient is missing- the flour. The instructions say to add it but it's not listed..... help?!

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!